Sunday, June 28, 2009
Well, not much to say about this one. It was a delicious dinner. A large baked tender juicy chicken breast stuffed with spinach and swiss cheese. No special seasoning, just some salt, pepper and paprika. My usual suspects and a coating of panko crumbs to give it a nice crunch crust. I wanted to serve this with some kind of sauce, yet I couldn't decide what kind. Then I remember the POM juice.
So a pomegranate sauce it was. Boiled it and thicken with a little cornstarch and an itty-bitty splash of rice wine vinegar. It's a nice combination of the two. I halved a skewer as I didn't have any toothpicks or butcher twine. Which reminds me, I need to get some butcher twine. Okay, added to the every growing shopping list.
I had this with those Baked Garlic Tater Tots.
Chicken serves 1-2. Depending, if you're really hungry. The pomegranate sauce serves 3.
Baked Stuffed Chicken with a Pomegranate Sauce
1 large chicken breast
1 garlic clove - minced
1 1/2 c baby spinach - washed
1/3 c shredded cheese - your choice
Preheat your oven to 400˚F.
Butterfly the chicken breast horizontally. Season both side with salt, pepper and paprika. Let it sit for 5 min.
Place the spinach and cheese in the middle and fold the chicken tightly. Use a toothpick to keep the chicken from opening while baking
Bake for 25 - 30 min. The cheese should have melted and the spinach wilted.
1 c pomegranate juice
1 tsp cornstarch
1 tsp water
1 tsp rice wine vinegar
1 tsp butter or margarine
In a sauce pan, bring the pomegranate juice to a boil. Dissolve the cornstarch in water and slowly add it to the pomegranate juice. Stir until mixture thickens.
Remove from heat and stir in the rice wine vinegar and butter.
Serve on the side of your preferred meat.