Mediterranean Stuffed Chicken Breasts and Cauli-Mash

Mediterranean Stuffed Chicken Breasts

For me, any recipe that says “stuffed” is code for “Fancy, shmancy”!  Especially one like this.

I’ve made Italian Stuffed Chicken Breasts in the past, but this time I wanted to change up the flavors a bit.  I scrounged around for a couple of ingredients that I thought would work well together.  The result did not disappoint!

Mediterranean Stuffed Chicken Breasts

Mediterranean Stuffed Chicken Breasts (serves 4)

  • 4 chicken breasts
  • 2 c. fresh spinach
  • 1 red bell pepper, roasted (or jarred roasted red pepper slices), chopped
  • 2 T. finely chopped kalamata olives
  • seasoning of choice (salt, pepper, oregano, basil, etc.)

Directions:  Preheat the oven to 350°F.  In a small pan, lightly wilt spinach over low heat.  In a small bowl, combine the spinach with the red bell pepper, and olives.  Slice chicken breasts horizontally, without going all the way through the other side, creating a flap.  Stuff each chicken breast with the spinach mixture, place in an oven-safe pot or dutch oven, and season as desired.  Cover and cook for 25 minutes, or until chicken is thoroughly cooked.

Mediterranean Stuffed Chicken Breasts

Similar to the last time I stuffed chicken breasts, I made a simple cauliflower mash as a side dish.

Cauliflower Mash

  • 1 head of cauliflower, chopped
  • dash of almond milk (or milk of choice)
  • sea salt and pepper, to taste

Directions:  Steam cauliflower pieces until fork-tender.  In a food processor, place the steamed cauliflower, a dash of milk and desired seasoning.  Process until creamy.  Serve immediately.

Mediterranean Stuffed Chicken Breasts

MIWFY:  As written, these recipes are gluten-free and dairy-free.  If dairy is not an issue, I think some feta cheese would have been a fabulous addition.

*For a similar side dish, with a more complex flavor, try cauliflower and turnip mash.

Of course, I was proud of how fancy-schmancy it seemed!  The presentation alone–well, I impressed myself!  :)  But it did not win me over with these aspects alone.  It tasted fantastic!

The touch of salty olives (note: Bob requested I add more next time), the charred flavor of roasted red peppers, and the lightly seasoned chicken came together perfectly.  And to cleanse the palatte between bites, the cauli-mash really rounded out the meal.  I hope you give it a try!

Eat Move Balance

~ runs on ~
(in)SPYR
and is hosted by Bluehost.
Both are awesome. Seriously.

(in)SPYR is the robust-y Genesis Child Theme from Spyr Media that makes beautiful sites like this possible.

Features

Three theme styles · six color options · custom opt-in area · fully-responsive design · responsive slider · 98% more awesome than other themes

Comments

  1. says

    That looks delicious! I may make a version of that for me and my SIL next week for lunches – my husband would be hesitant about the spinach and red pepper stuffing. Maybe goat cheese would work well too??

  2. says

    The first thing that I thought when I saw those photos was, “Gorgeous colors! What a great idea to serve it on a bed of spinach.” I think the presentation is very lovely :)

    I also would have requested more olives. You can never have too many olives!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>