fighting monotony in the kitchen

i am notorious around these parts (my kitchen) for finding something easy, cheap or both and cooking it ad nauseam for months on end.  and i get it, its important to come up with fast, healthy and affordable meals so that we can keep doing what we do.

but sometimes i bore myself to death with the repetition of go-to meals. thankfully robert never complains to me, but i know he gets bored too.  

i have many times resolved to try at least one new recipe each week, and i have many times forgotten to keep resolving.  recently i tried a few new ones again.

this was a buffalo chicken soup that i liked but i would have added some celery (cause we all know buffalo chicken and celery go together like peas and carrots) and some other veggies.  i also added some cream. i loved the toasted baguettes and will make those for soups more frequently.  

i also tried this recipe from my mother.  its chicken breast stuffed with spinach souffle.  it was delicious!!!  

Servings:

4

4 boneless skinless chicken breasts, pounded to 1/4 inch thickness

1 (12 ounce) package stouffer's frozen spinach souffle, not thawed

2 tablespoons extra virgin olive oil

2 garlic cloves, sliced

1 cup chicken broth

2 tablespoons lemon juice

1 teaspoon Dijon mustard

salt and pepper

chopped fresh parsley (to garnish)

lemon slice (to garnish)

Directions:

Preheat oven to 350 degrees F.

Using a serrated knife, cut the frozen spinach souffle crosswise into 4 equal pieces.

Top half of each whole breast with one of the pieces of souffle.

Fold half of the chicken over the filling and fasten edges with wooden picks.

Heat the oil in large skillet over medium heat.

Add garlic and cook for 3 minutes or until golden.

Add chicken breasts and cook for 7 minutes per side or until well browned.

Remove chicken to an oven-proof dish. Bake for 30 minutes or until a thermometer registers 170 degrees F when inserted into the thickest portion.

While the chicken is baking, add broth, lemon juice, mustard, salt and pepper to the large skillet.

Heat to boiling then reduce to low. Cover and simmer for 20 minutes or until the sauce is reduced to 1/2.

To serve, remove and discard wooden picks. Arrange chicken on a warm serving platter and spoon sauce over the chicken. Garnish with freshly chopped parsley and lemon slices.

happy cooking all