I have been back home and have been cooking in my kitchen again. I had been eating a lot of beef and heavier foods lately, and I was craving chicken. But you know me, I am never going to have “just chicken”, and I love stuff in my stuff, so I created something different and dressed it up a little. I had a few containers of little bits of this and little bits of that I had to use up, including some krab (imitation crab) and spinach that needed to be used, so I mixed them together and added some shallots and garlic and stuffed my chicken with it. Then I made a creamy sauce to top it and served it over wild rice.
Look closely. You will see my kitchen thief in her corner, waiting for the perfect opportunity to steal what I have on the counter. She didn’t get anything this time, but she did a couple of days later. She is most definitely an opportunist. 🙂
It is amazing what you can do with just a few simple ingredients. All you have to do is add some creativity and imagination and just see what you come up with. 🙂
Chicken Stuffed with Crab and Spinach
2 lbs chicken breasts
2 cups fresh baby spinach, stems removed
1 cup either crab or krab, diced medium
3 oz cheese – I used jalapeno jack
1 TBSP garlic
1 shallot, minced fine
salt & pepper to taste
1/2 cup flour
1/3 -1/2 cup vinaigrette
1/2 cup heavy whipping cream
2 tsp fresh herbs, chopped fine – I used fresh thyme and chives this time around
1 TBSP Peruvian peppers, optional
Mix the flour with the salt & pepper and thoroughly coat the chicken with it.
Mix the shallots, spinach, garlic, crab or krab and the salt & pepper.
Heat some olive oil in a hot skillet and add the chicken. Cook it for about 4 minutes per side or until it is browned on both sides. Once it has browned, remove the chicken from the heat and allow it to cool for a bit. Once it has cooled, slice a pocket in the middle.
Preheat the oven to 375* F or about 190* C.
Spray a baking dish with cooking spray.
While the chicken is cooling, saute the krab and spinach mixture for about 5 minutes, or until the shallots are cooked and the spinach is wilted. When it is done, add the cheese into the chicken pockets, then fill them with the krab and spinach mixture. Fill them up well. Then place them in the prepared baking dish and drizzle some olive oil on top of the chicken breasts. Bake uncovered for about 30-40 minutes, or until the chicken is completely cooked and the juices are running clear.
To make the sauce, I used some leftover champagne vinaigrette I had, but you can use lemon juice, lime juice or wine too. I was just cleaning out my leftovers. Add it to the skillet and bring to a boil to deglaze the pan. Allow most of the liquid to evaporate then add the heavy whipping cream and adjust the seasonings as needed. Bring to a boil once again, then reduce the heat to a simmer and continue to cook for about 5 minutes, stirring constantly.
I added some more lime juice because I wanted a little more zip. But this is optional. Then finish the sauce with about 2 TBSP of butter.
Once the chicken and sauce are done, serve it over rice and top the chicken with the sauce. I used wild rice, but white rice or brown rice are just fine too. I topped my chicken and sauce with the fresh herbs and the Peruvian peppers and voila! All I needed was some bread and a light white wine to go with it, and dinner was done.
Stay safe and stay well Everyone. ‘Til next time.