Stuffed Chicken with Roasted Asparagus

Dinner with friends on a Tuesday night really breaks up the week and gives me something to look forward to! A big thanks to Kerryann for helping out with the stuffed chicken. She spotted this recipe in her South Beach Diet cook book, and we decided to give it a whirl. I recommend using extra large chicken breasts so you can make a nice, big pocket to stuff!

Spinach & Goat Cheese Stuffed Chicken Breasts

Ingredients:

olive oil

4 large chicken breasts

1/2 lb fresh spinach

2 cloves of garlic

4oz goat cheese

salt and pepper

Directions:

Preheat oven to 400 degrees. Heat a couple teaspoons of olive oil in a large skillet on medium heat and add chopped garlic. Saute for about 30 seconds and then start adding spinach. Cook until all spinach is wilted and then move to a plate. Next, cut each chicken breast almost in half (create a pocket), salt and pepper the inside, stuff with 1/4 of the spinach, 1oz of goat cheese and close. Use toothpicks to hold together if needed. Heat the skillet back to medium heat and brown chicken on both sides. Transfer chicken to a cookie sheet or just move skillet to preheated oven. Bake for about 10 minutes or until cooked thoroughly. 

To roast asparagus:

Cut tough ends off of fresh asparagus, drizzle with olive oil and sprinkle with salt. Lay the asparagus in a single layer on cookie sheet and cook at 350 degrees for about 20 minutes or until just starting to brown.

Mini Quiche

Sorry for the long break...bloggers need vacations too! I hope everyone had a wonderful 4th of July. Mine was spent with friends near Rohoboth beach, DE. There will be plenty of gluten free vacation meal pics to come, but alas, that is another entry. For now, I want to talk breakfast.

I have grown so sick of fruit and yogurt for breakfast that something had to be done. I didn't think quiche would ever be an option, but decided to take on the challenge. I just wanted something warm, different and easy to grab for work in the morning. These mini quiches will do the trick. I've never had a better quiche, let alone a gluten free one! I got about 12 quiches out of this recipe, but next time I would double it so I could share.

Ingredients:
1 cup gluten free all-purpose flour (I used Bob's Red Mill)
5 oz Velveeta cheese 
1/2 cup butter
2 TBS water
2 eggs
1/2 cup half and half
1/4 tsp salt
1/2 cup swiss cheese
2 TBS water
1/2 cup chopped spinach
1/2 cup crumbled bacon


Directions:
Put flour, Velveeta and butter into a bowl and cut until crumbly.

Add water and form dough into a ball.

Put this into the fridge for an hour (this is when I made my bacon and thawed my spinach), then press into greased muffin tins.

Now for the filling!! Beat eggs with half & half and salt. Then add swiss cheese, spinach and bacon and mix. Spoon filling onto crusts and bake for about 20 min or until amazing!

Delicioso! 

Feel free to replace any of the filling ingredients and let me know how it turned out. I think I would like to try ham & cheddar or a veggie quiche with mushroom and onions next time!