Spinach stuffed chicken cups

I’m not one to follow recipes. That’s a little too well thought out and planned for a dysfunctional domestic diva like myself. But every time I make this dish, someone undoubtably wants the recipe. So here we go, I’m going to attempt to give you the “recipe”. Please know that I don’t use very technical measurement terms when I cook. You will never hear me say “add a cup of this or a tablespoon of that”. More than likely you’ll hear “add a dash of this and a pinch of that” so bear with me. Maybe some day I’ll be more organized and technical.
The fist thing you’ll want to do is gather your ingredients and supplies:
-chicken breast (how much obviously depends on how large they are and how many people you need to feed)
-cherry tomatoes
-frozen spinach
-shredded mozzarella or other Italian cheese
-seasoning of your choice (I keep it fairly simple and use an Italian blend, garlic powder, onion powder, salt, and pepper)
-extra virgin olive oil
-lime juice (optional)
-muffin tin
-cutting board
-sharp knife
-a small mixing bowl
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You’ll need to preheat your oven to 350 and slice your chicken breast in half vertically. I used 2 chicken breasts and was able to make 6 chicken “cups”.
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Chop your cherry tomatoes into 4ths and set them aside. In your small mixing bowl, add the frozen spinach, a dash of all of your seasonings, a drizzle of olive oil, a dash of lime juice, and your shredded cheese and mix well. I used about a cup and half of spinach and 1/4 cup of shredded mozzarella but you’ll have to eyeball amounts dependent on how many servings your making.

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I used heb organic naturals frozen breasts so they weren’t huge but I cut the larger one in half again to make 4 cups from just 1 breast! The other one was smaller and only made 2. Once they’re cut, use a meat tenderizer or your fist if you have pent up aggression to beat the chicken into thin pieces. You may lightly season the chicken with the same seasoning you use for the spinach if you choose to do so. I do! Next, spray your muffin tin with cooking spray and put the chicken in forming individual hollow “cups”. Fill each cup with spinach/cheese mix and put in the oven.

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Obviously your oven and what not will make a difference as well as how thin you were able to beat that chicken but after about 8 mins (exactly 7 mins and 44 seconds in my case) remove the muffin tin and add your tomatoes and I like to sprinkle a little bit more cheese to hold it all together and clog my arteries a little more. Then put back in the oven another 5 mins or so until the chicken is fully cooked and the cheese is nicely melted.

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Remove from the oven and serve with your choice of side dish. My kids like it best with angel hair pasta tossed with a dash of rosemary and olive oil but we’ve served it with white rice as well.

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Mmmmm… Delicious! My kids will eat anything in the shape of a cupcake but if your littles despise spinach you can fill with anything they like really. We’ve filled them with broccoli and velveeta before and they were pretty darn tasty too!
Hope you enjoy!

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