It's Secret Recipe time of the month again (really, my favorite week of the month). For those of you who don't know, Secret Recipe Club is a great group of bloggers who make another member's recipe (secretly, of course) and reveal on a given day. It's a wonderful way to meet some new folks and remember some old recipes you may have forgotten long ago. The 3rd Wednesday of the month belongs to group C: my group.
This month, I had Mangia Blog by Chelsy. Her blog is very health focused with plenty of paleo and gluten free recipes to serve those of you with those diets. (I try, it's difficult. I like bread and cheese far too much). But she has a sister with celiacs in a giant Italian family. I guess that would inspire me to learn gluten free cooking/baking too. The only thing wrong with her blog: too many options! The recipe index is actually rather daunting, especially with all of the gluten free, paleo, vegan, etc acronyms after the links. I was very interested in her chicken almond curry or maple coconut mini cakes but I ended up making her Spinach and Feta Stuffed Chicken Breast instead. I've tried GF baking before- it wasn't pretty. The husband is also skeptical of gluten free baking, though I've gotten him to accept vegan main dishes from time to time.
I also loved her post that went with her spinach feta chicken breasts, which was all about simplicity. That's what really sold me on the recipe. It was a day when we just needed something simple and delicious. We weren't disappointed. The chicken doesn't have the beautiful brown crust of skin-on chicken breast and the Maillard reaction, but that's ok. We're talking simple, and these make perfect dinner or lunches the following day (we made wraps with this sliced chicken, hummus and lettuce for lunch the next day...delicious!)
- 2 chicken breasts, butterflied (mine were quite thick so I did thirds)
- 2 cloves garlic
- 1/4-1/3 cup crumbled feta cheese
- 2-3 Tbsp greek yogurt
- fresh spinach
- salt and pepper
- Olive oil as needed
- Preheat oven to 350 degrees and butterfly the chicken breast. Salt and pepper both sides
- Mix feta cheese with garlic and yogurt, adjusting to achieve desired consistency.
- Spoon some feta mixture on the chicken breast. Place spinach leaves on top and roll the chicken into a parcel. Place seam side down (fasten with toothpick if necessary) on prepared baking pans
- Drizzle chicken with olive oil and bake for 25 minutes or until cook. Serve with salad or potatoes or pasta or whatever suites you.
Thank you for this great piece We thoroughly enjoyed it and highly recommend it to anyone else. I guess there's nothing left to say except...