I’m a terrible meal planner. Somehow, even after buying a full cart of groceries over the weekend we have nothing to make for dinner on Monday. Please say this isn’t just me!
Just this week I ran into this problem. After a quick Pinterest search for ideas on what to make for dinner I found this tasty looking pin. I’m a sucker for cheese covered anything.
Paula at Dishing the Divine calls this Easy Stuffed Chicken Breasts with Parmesan and Basil Filling.
Did she say easy? That’s exactly what I needed. Luckily, I had everything for the recipe at home except basil and garlic. I’m not sure about where you live, but the fresh basil at my nearby super mega-mart is awful. They wanted 3 bucks for some pale, wilted, lifeless looking basil. No way!
I have a basil plant at home but it has been plucked pretty thin and I knew I wouldn’t have enough for the recipe. I put my creative thinking cap on and after a few seconds of some intense thinking and some deep breathing…. stand back….I decided on spinach! Spinach is close enough to basil, right??? It is green and leafy. Best of all the kids will eat it especially, when it is covered in cheese.
I must have done some really intense thinking in the produce section because after I decided on the spinach another brilliant idea came to mind, sundried tomatoes. I love sundried tomatoes! They add such a nice zip of flavor, keep in the refrigerator for a long time and I had some at home!
Paula’s recipe calls for 1/4cup minced fresh basil leaves but I substituted about half with spinach. I also added 2 minced sundried tomato halves. I used the kind of tomatoes that come in a dry package, not the kind in oil. I followed the rest of the recipe to the letter. I’m not sure if you can tell from the picture above but the filling is pretty dry and stiff. It was easier to mush the ingredients together; they really didn’t “mix” well.
It was easier to stuff the chicken breast than I thought it would be. A sharp knife made it a cinch. The chicken breasts I had were on the large side, I’d say these girls were a full C cup. As I stuffed them I was afraid there wouldn’t be enough. But, as with any good breast augmentation, it’s not about going to the extreme, it is about enhancing what was given by nature. There was plenty.
I only needed one toothpick per breast. After browning on one side the recipe said to cook covered for 5-10 minutes.
These big girls needed the full 10 minutes to reach 165 degrees.
After cooking for 10 minutes I covered them with the remaining filling and let it melt. Surprisingly the cheese wasn’t as creamy as the pinned picture made it look but they were very tasty. I will be making this again but next time, I’ll increase the amount of cream cheese for added creaminess and maybe add some mushrooms.
This pin and recipe are keepers. Just as Paula promised, it was easy. I rate it 31/2 pins. Thanks Paula!
Does this look like something your family would enjoy? Have you tried any new recipes that you found through Pinterest? Want to just say “Hi”?
I’d love to hear from you. You can leave me a comment by clicking on comments below.
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