Ezekiel Crusted Stuffed Chicken

August 14, 2013

Two posts in one day?? Well aren’t you lucky. Here is another recipe I am catching up on from last week. I told you I’d get better. So happy to finally be back in my routine.
The past couple of weeks, I have been stepping it up and planning our dinners for the entire week. I make a list on Sunday and/or Monday and attempt one trip to the grocery store. Smart huh? Who would have thought life can be so simple? I usually go to the store a couple times a week if not daily (I am so my father’s daughter)! Plus, laziness becomes less likely before preparing your meals because A) you have something new to try and B) you do not opt for the same old thing. Are you still with me? How many of you just say hell with it, I’ll heat up that pizza or grab take out? I believe planning a head gives you more enthusiasm to rock out that new recipe. Or perhaps its just me.
Speaking of old meals, I love making stuffed chicken.. and not to mention it is a husband favorite. This is not the first or the last time I have made this dish. What I love about it is you can make it as simple or complex as you’d like and the recipes are endless. Try this one yourself, subbing ingredients you may already have in your fridge.

Ezekiel bread crumbs (directions: toast two pieces of ezekiel bread in the oven at 400 degrees for about 10 minutes or until toasted).
2 boneless chicken breasts
Goat Cheese
5 spinach leaves
2 basil leaves
4 sun-dried tomatoes (not in oil)
Olive Oil

Make the homemade breadcrumbs ahead of time. Of course you can use store bought bread crumbs, but this is a more healthy option. If you can ahead of time, add the breadcrumbs, olive oil, pepper and chicken in a large plastic bag. Using a small sharp knife, slice open the chicken breast horizontally to make a pocket as large as you can. Add the tomatoes, basil leaves, spinach, and goat cheese inside that pocket. Add olive oil on top of the chicken before placing it in the oven. Cook on 350 degrees for 45 minutes-hour depending on your oven.

A crowd pleaser!

Pairs well with a side salad, applesauce, whole grain/quinoa pasta, or steamed vegetables.