Thursday, May 17, 2007

Stuffed

This week has been stuffed. My 98 (99 in July) year-old grandfather fell last week, and after spending a night in the hospital and discovering that he has two fractured ribs, he is back at home with my 98 year-old grandmother (who has been taking care of him at home since a stroke in the summer of 95--she's amazing). This week I have been going to their home as soon as my schedule allows (after B's swimming, ballet/tap, Joy school--I even taught this week...) to give my grandma a break. My kids have been angels: they take a nap when we get there and then entertain themselves until we leave around 9:00pm (after arriving there around 12:30 or 2:30 depending on what day of the week it is). We then pick S. up from work and head home. Lets just say that my usually tidy home is looking a little sloppy. I have to admit, it has been nice to have an excuse to read. I was able to finish The Namesake in two days because I didn't have other things to distract me during naps (like cleaning the house, blogging) and I was able to just read as I sat next to my grandpa.

Here's a recipe for stuffed chicken to fit with my stuffed week. I love experimenting with stuffing chicken, pork, and beef. It steps the meal up a notch and it's not difficult at all.


Stuffed Spinach and Feta Chicken in Red Pepper Sauce
Serves 4

Sauce:
1/4 roasted red pepper
1/2 cup whipping cream
3 T walnuts (optional)

Place ingredients in a blender and mix until smooth and slightly thickened.

Chicken:

4 chicken breasts
1 cup spinach
1 roasted red pepper, thinly sliced
4 T Feta cheese

Preheat oven to 375 degrees.

Cut each chicken breast in half horizontally (or you can pound it under parchment paper till it is 1/2 inch thick. Cut in half and continue as directed). Place 3 leaves of spinach, 2 slices of red pepper, and 1 T feta on top of chicken and roll. Place a toothpick in chicken to secure. Repeat with each chicken breast.

Place in a foil-lined 9 x 13 inch pan. Bake for 30-35 minutes or until internal juices run clear.

Top with 1/2 the sauce and bake 3-5 minutes more. Remove toothpicks and serve with the rest of the sauce.

I have also used cream cheese instead of whipping cream and add a little milk to make it more of a liquid. I have served with rice, couscous, or fresh spinach.

My kids love this, and what a great way to have them eat those nutritious red peppers.

4 comments:

henryteachers said...

Wow that your grandmother is still able to take care of your grandfather and they are almost 100! That is great you are teaching joy school. I did it with Janae one year and we really enjoyed it.
That stuffed chicken looks wonderful.

Sam said...

Jules,

Thanks for your example of selflessness. All you do for your family and for me and the kids is recognized and appreciated, and hopefully reciprocated as we learn to be more like you.

And you're hot.

P.S. This is one of my favorite meals you make. The sauce is delicious.

Carrie said...

This looks really yummy. I LOVE roasted red peppers...so this is going to be a fave...I already know it...plus Feta right? Yummo.
It must be really difficult to see your Grandpa in so much pain. Grandma's still doing good? They are amazing. I've always loved it when I got to see them. PS - Does B still nap daily? Totally jealous! I usually try to get Ryan to nap, but it RARELY works. Enjoy it while it lasts!

Carrie said...

Hey,
Just testing to see if this photo thing works...like Mindy's. Not holding my breath:)