Thursday, July 13, 2006

Spinach, Artichoke, & Chicken Dish

After a wonderful & relaxing HONEYMOON, Sushi AND Chocolate are back into action! With a brand new casserole dishes, new appliances and fancy china, I just had to make something. I have been busy with writing thank-you notes, doing laundry, and organizing the wedding photos so I haven't had a lot of time to hit the grocery store. But like a true foodie, I did manage to have some standard staples in the house.

Tonights dish was intended to be a repeat but, halfway through the process I realized I was missing 4 major ingredients. So I started to wing it. I played with lots of flavors and then ended up making a standard appetizer dish (Spinach & Artichoke Dip) into a healthy meal. By reducing the amount of cheese and adding some meat, this dish will satisfy a plethora of craving!

Enjoy!

1 pound boneless, skinless chicken breast (I actually used strips)
1 package, 10 oz, frozen chopped spinach
3 Tbls butter
2 portabella mushroom caps, chopped
2 cloves garlic, minced
1 small shallot, minced
1 cup ricotta cheese
1 package feta, crumbled

Saute butter, mushroom, garlic, and shallot over medium for 5 minutes. Season with salt and pepper taste. Add chicken strips to pan and brown chicken. While chicken is cooking, defrost spinach in the microwave. Transfer spinach to a kitchen towel. Twist towel around spinach and wring it out until very dry. Transfer to medium bowl. Add ricotta cheese to bowl. Stir to combine. Transfer cheese mixture to your skillet and combine with the chicken mixture. Continue to cook for at least three minutes (or until chicken is cooked).

Spray a large casserole dish with nonstick spray and then transfer mixture to dish and press down with the back of a wooden spoon. Sprinkle casserole with feta cheese. Cook for 15 minutes in a 400 degree preheated oven.

1 Comments:

Anonymous Dawn said...

Monika
Where the chocolate cheesecake brownie you made? We are all dying for the recipe.
Dawn

9:50 PM

 

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