This is one fantastic dish, inspired by a Better Homes and Gardens recipe and tweaked by Yours Truly.
This dish made me think back to the days of my youth when my step-father would say to my mother, "Your meals are better than anything you could ever get in a restaurant!" How true!
Herbaceous Chicken with a Balsamic Spinach Sautee
2 boneless chicken breasts, sliced and pounded to 1/2 inch thickness
3 eggs
1 6 oz. pkg. Stove Top Chicken Stuffing
freshly ground Himalayan sea salt
freshly ground pepper
freshly ground allspice
1 8 oz. package fresh spinach
olive oil
balsamic vinegar
couscous
Pulverize stuffing mix in a food processor and place in a wide bowl. Whisk 3 eggs in a bowl and add salt. Dip chicken in egg mixture, Place chicken in stuffing mix and press with fingers until chicken is well-coated on both sides. Heat a few tablespoons of oil in a large frying pan. Add chicken and saute on both sides until done.
Place sauteed chicken in a baking dish and keep warm in a pre-heated 275 degree oven while preparing side dishes.
For couscous - boil 1 1/2 cups water in saucepan. Remove from heat and stir in 1 cup couscous. Cover pan and let rest for 5 minutes.
Rinse spinach. Heat a tablespoon of oil in the pan in which you sauteed chicken. Add spinach, freshly ground pepper and allspice and a few generous dashes of balsamic vinegar. Saute until wilted.
Serve with a Cline of your choice and some chocolates. These caramel filled Hershey Hearts were delicious!
An After-Valentine's Day meal served with my favorite everyday wine and discounted Valentine's Day chocolates for dessert.
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| Boneless chicken breasts coated with pulverized stuffing mix. Sauteed spinach in a balsamic vinegar reduction along with a simple couscous |
Herbaceous Chicken with a Balsamic Spinach Sautee
2 boneless chicken breasts, sliced and pounded to 1/2 inch thickness
3 eggs
1 6 oz. pkg. Stove Top Chicken Stuffing
freshly ground Himalayan sea salt
freshly ground pepper
freshly ground allspice
1 8 oz. package fresh spinach
olive oil
balsamic vinegar
couscous
Pulverize stuffing mix in a food processor and place in a wide bowl. Whisk 3 eggs in a bowl and add salt. Dip chicken in egg mixture, Place chicken in stuffing mix and press with fingers until chicken is well-coated on both sides. Heat a few tablespoons of oil in a large frying pan. Add chicken and saute on both sides until done.
Place sauteed chicken in a baking dish and keep warm in a pre-heated 275 degree oven while preparing side dishes.
For couscous - boil 1 1/2 cups water in saucepan. Remove from heat and stir in 1 cup couscous. Cover pan and let rest for 5 minutes.
Rinse spinach. Heat a tablespoon of oil in the pan in which you sauteed chicken. Add spinach, freshly ground pepper and allspice and a few generous dashes of balsamic vinegar. Saute until wilted.
Serve with a Cline of your choice and some chocolates. These caramel filled Hershey Hearts were delicious!
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