It was such a glorious autumn day yesterday Big Guy talked me into playing hooky so we loaded up the woofs and took a drive up the Oregon Coast as far as Pacific City. We made it back home just as the sun was setting and with our stomachs rubbing our backbones. Plum hungry we were.
As you know, not having cooked a heck of a lot of wonderful things the past couple of days, we were craving something a trifle more refined and this "Souffle" Stuffed Chicken from The South Beach Diet Cookbook turned out to be just what the doc ordered. Simply chicken breasts slightly butterflied, pounded lightly to flatten and stuffed with pieces of frozen Stouffer's spinach souffle, the rolled chicken hit a hot garlicky saute pan briefly until golden brown and then finished cooking in a moderate oven.
Topped with a quick luscious lemon/Dijon pan sauce, the result is flavorful, exceedingly moist and quite luxurious. In fact, accompanied by the remaining spinach souffle and some peppery steamed turnip, we were sufficiently "suffuncified".
Incidentally, here's a few pictures from Cape Kiwanda at Pacific City yesterday. Hard to believe it is almost the end of November, isn't it.
Soufflé Stuffed Chicken (from JBug’s Kitchen Antics adapted from The South Beach Diet Cookbook)
2 boneless skinless chicken breasts (approx. 1 pound)
1 – 12 ounce package Stouffer’s frozen spinach soufflé
1 tablespoon olive oil
1 large clove garlic, sliced in half
1 cup chicken broth
Juice from 1/2 lemon
1 heaping teaspoon Dijon mustard
Ground black pepper
Lemon & fresh parsley for garnish
Preheat oven to 350. Butterfly chicken breasts and pound slightly to even out thickness. Using a serrated knife, cut approx. 1 inch pieces slivers of soufflé. Fold chicken around frozen soufflé pieces and fasten chicken roll together with toothpicks.
Heat oil and garlic in sauté pan over medium high. Remove garlic when it starts to brown, and then add chicken and brown rolls on all sides until golden – approx. 6 to 8 minutes. Remove to a baking pan and bake for 30 to 35 minutes or until cooked through and juices run clear. Meanwhile, place chicken broth, lemon juice, and mustard in sauté pan and reduce liquid to 1/3. Keep warm. Serve chicken topped with sauce and garnish with lemon and parsley. Makes 2 servings.
Two years ago - Apple, Swiss and Squash Soup
Three years ago - Baked Four Cheese Spaghetti