Dinner Callll..............

i dont know dh is cooking, but i sure am hungry.

i am guessing hamburger or hot dogs on the grill

or grilled cheese and french fries

Considering all the food I ate this weekend, I really shouldn't be eating anything this whole week lol

I haven't really been too hungry lately, so I don't know honestly. :( Maybe I will have to have DH fend for himself again while I eat some chips and salsa.

Last night I made something Delish and I wanted to share the recipe!

Spinach and Ricotta-Stuffed Chicken Breasts with Lemony White Wine Sauce

Ingredients
Stuffing:
1 cup cooked, chopped, and drained fresh spinach
1/2 cup ricotta
1/2 cup Gorgonzola
4 slices cooked bacon, crumbled (I omitted this and it was salty enough bc of the Gorgonzola I think it would be overkill)
Kosher salt and freshly ground black pepper
1 large egg
Sauce:
1/2 cup dry white wine
1/2 cup homemade chicken stock
1 tablespoon Dijon mustard
1 lemon, juiced
Kosher salt and freshly ground black pepper
Chopped parsley leaves, for garnish
Chicken:
2 (8-ounce) boneless, skinless chicken breast halves
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
Directions
Make the Stuffing: In a bowl, combine the spinach, ricotta, Gorgonzola, and bacon and mix well. Season with salt and pepper. Add the egg, mix well, and set aside.

Make the Sauce: Combine the wine and stock in a non-reactive saucepan. Bring to a boil and reduce to a sauce-like consistency. Whisk in the mustard, lemon juice, and season with salt and pepper, to taste. Set aside.

Make the Chicken: Place each chicken breast between 2 doubled-up sheets of plastic wrap, and pound to an even 1/4-inch thickness with a meat-pounder or rolling pin. Divide the stuffing between the breasts, mounding it along the center of each. Fold the bottom edge of each breast over the stuffing, fold in the sides, and roll forward until completely wrapped, to form a tight rolled package. Secure each flap with a toothpick. Season the chicken all over with salt and pepper, to taste.

Heat the oil in a large skillet over medium heat. Add the chicken and cook, turning occasionally, until browned, about 2 minutes per side. Cover the skillet, turn the heat down to low, and cook until just cooked through, about 5 minutes more.

Transfer the chicken to a cutting board and let rest for 5 minutes.

Meanwhile, pour the sauce into the skillet over high heat and cook, stirring and scraping the bottom with a wooden spoon.

Slice the chicken into medallions, divide among plates, and spoon some of the sauce over each. Garnish with parsley and erve immediately.



Tonight..were ordering in Greek

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Posted by lizzie217

Last Tonight..were ordering in Greek

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How do you find the time to make all these yummy dishes???? lol :( I don't know where all my time goes..I used to be able to come home and do stuff like this..now I just slap together whatever is on hand. :(

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Posted by MikeandJess

Chicken marsala, onion roasted potatoes and salad!

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onion roasted potatoes sound yummy... gotta recipe?

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Posted by Dee0522

Spinach quiche!

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omg..that sounds so good right now. Recipe????