I’m obviously on an artichoke kick lately. I blame Pioneer Woman and her ridiculously amazing recipes. A friend found this recipe for Goat Cheese and Spinach Stuffed Chicken. I was excited about making this and went to the store to get all the ingredients and then my husband informed me that he would rather stick needles in his eyes than eat goat cheese. I sulked for a minute or two, and then decided to alter the recipe so he didn’t have to stick needles in his eyes.
I cut the chicken breasts into strips and threw it on a skillet to brown a bit. Some salt, pepper, and a bit of cayenne pepper adds some deliciousness to it.
Give it 3-5 minutes and flip them over.
Try not to get burned with the hot oil. That’s what I almost always do.
In the meantime, I drain some artichokes and layed them out to dry a bit more.
Then warmed and drained the spinach. I throw all that stuff into the skillet with the chicken.
Then add some red wine vinegar and chicken stock. Mush it all up and throw it in a casserole dish. (You can totally use one of those awesome stove-top to oven skillets, but I don’t have any. Feel free to send one my way.)
This went in the oven at 400 degrees for about 20 minutes (you can check the chicken temperature about 175 degrees).
While that’s cooking, I made some boil-in-a-bag rice.
So, after all this, we decided that the rice was a bit blend. Next time I’m thinking of putting some chicken stock in it or some spices. Maybe even a long-grain rice instead. Learn from my mistakes, people. That’s what I’m here for.
Put a bit of rice on a plate, top with deliciousness from the oven. Enjoy.