What you will need:
4 Pieces of boneless Chicken Breast Pounded thin
8 Tablespoons of Sun dried tomato Olive Dip
1 bunch fresh basil (about 16 leaves)
2 cups uncooked spinach
8 sun dried tomatoes
Spread 2 tablespoons of Dip on each chicken breast. Top each Chicken breast with 4 leaves of basil and equally divide the spinach among the breasts. Top with 2 tomatoes. Roll from the narrowest point tightly. Tuck the sides in as best as possible. Place on a pan and cook in a preheated oven at 375 for 30-40 minutes or until internal temperature is 165.
Serve with cous cous and any remaining spinach cooked in garlic.
Thursday, April 30, 2009
Sundried Tomato Olive dip
What you will need:
5 cloves of Garlic
1 8 oz Block of Cream Cheese
1/2 cup of sun dried tomatoes (Not packed in oil)
1/2 Cup of Kalamata Olives drained
6 oz Feta Cheese
We like to have alot of Sun dried Tomatoes and Olives in foods we cook. Sun dried tomatoes are usually in the produce section and can come packed in oil, dry, or moist. I look for the tomatoes that still are moist. I do not recommend the ones that are dried out, but they can be rehydrated in the microwave with a tiny bit of water in about 15-30 seconds. The ones in Oil I like in and Antipasto but otherwise I do not like things that are soaked in oil.
In a food processor chop garlic. Add about 3/4 of the sun dried tomatoes. Slice the remaining tomatoes into thin strips. Leaving the processor on add 1/2 the feta then 1/2 the cream cheese. Allow to blend well. Add remaining cream cheese and feta. Add about 1/2 the olives. Slice the remaining olives. Transfer mixture to a bowl. Add remaining Olives and tomatoes and mix by hand. Serve with Pita Chips (of if you want another way to cook with it Check my Sundried tomatoe Stuffed Chicken).
5 cloves of Garlic
1 8 oz Block of Cream Cheese
1/2 cup of sun dried tomatoes (Not packed in oil)
1/2 Cup of Kalamata Olives drained
6 oz Feta Cheese
We like to have alot of Sun dried Tomatoes and Olives in foods we cook. Sun dried tomatoes are usually in the produce section and can come packed in oil, dry, or moist. I look for the tomatoes that still are moist. I do not recommend the ones that are dried out, but they can be rehydrated in the microwave with a tiny bit of water in about 15-30 seconds. The ones in Oil I like in and Antipasto but otherwise I do not like things that are soaked in oil.
In a food processor chop garlic. Add about 3/4 of the sun dried tomatoes. Slice the remaining tomatoes into thin strips. Leaving the processor on add 1/2 the feta then 1/2 the cream cheese. Allow to blend well. Add remaining cream cheese and feta. Add about 1/2 the olives. Slice the remaining olives. Transfer mixture to a bowl. Add remaining Olives and tomatoes and mix by hand. Serve with Pita Chips (of if you want another way to cook with it Check my Sundried tomatoe Stuffed Chicken).
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