The only bad thing about buying in bulk, is that, when you only have 2 people to cook for you have to get really creative, especially when you have 3 pounds of spinach too use and there is only so much steamed spinach you can eat.
I also live with a giant mouse, who insists on buying a new cheese everytime we go to Costco. Sometimes our finds are good, sometimes, you have to find out what to do with 2 pounds of salty cheese.
This recipe will be an attempt to blend the two.
Spinach stuffed chicken
Ingredients & Directions
2 boneless skinless chicken breast
3 cups torn fresh spinach
1 small red onion chopped
2 tablespoons of minced garlic
2 tablespoon olive oil
1 tablespoon water
2 tablespoons salt-free option (Like Mrs. Dash)
½ tablespoon cayenne pepper
½ cup of lemon juice (enough to cover the bottom of pan)
Salt and pepper to taste
In a large nonstick skillet, cook spinach in 1/2 in. of water over medium heat just until wilted, about 2 minutes. Drain and set spinach aside. In the same skillet, saute the onion and garlic in oil until tender; add spinach and set aside. (I cooked the garlic with the spinach).
Flatten chicken to 1/4-in. thickness. Place chicken breasts in bowl with cayenne, salt-free herbs, lemon, olive oil and salt and pepper to taste. Let chicken marinate in refrigerator for 30 minutes. Lay chicken breasts out on counter and spread spinach mixture down the center of each chicken breast, top with 2 scoops of shredded cheese. Fold one side over filling and roll up tightly; secure with a toothpick.
Place seam side down in shallow baking dish and bake uncovered for 20-25 minutes at 400°F or until chicken is fully cooked. Keep warm in oven while sauce is being made.
2 cups of spinach
1 tablespoon Dijon mustard
1 tablespoon flour
1 cup Cacique® Crema Mexicana
1 cup hard cheese grated (I used pecorino, since we had a huge block of that left over)
2 cups chicken stock
Place spinach in blender or food processor with Dijon and flour (I added a few fresh sprigs of garlic chives, just because I had a pot full of them). Puree. Bring stock to low simmer and stir in flour mixture, cook for 3 minutes. Add Crema Mexicana and cook for 3 more minutes then remove from heat. Stir in grated cheese until just melted, season to taste and serve over chicken breasts immediately.