On Sunday in the home of many (traditional) Italians you will find a pot of sauce on the stove for Sunday's pasta dinner. That in fact is the case at our house. No one has a problem with me experimenting with other entrees as long as they can be assured there will be 'sauce.' So, yesterday we had spaghetti and stuffed chicken, fresh asparagus and twice baked potatoes. All was delicious! Excluding the sauce, which I cook for hours, the meal took an hour and 15 minutes to prepare.
Side dishes:
I baked the potatoes in the microwave to save time, then scooped them out and prepared for the second, conventional oven baking by mixing them with milk, mayonnaise, Cheddar cheese, and chives. The asparagus I sauteed in olive oil and garlic.
My chicken recipe:
Pound four whole boneless, skinless chicken breast so they will be easy to roll with stuffing and will cook thoroughly.
Mix together a large, frozen bag of chopped spinach (thawed) with season bread crumbs (about a cup; maybe a bit more), Romano cheese (to your liking) and two eggs. Mix so the spinach will form a ball and hold its shape.
Place a generous amount of stuffing on each breast, roll and secure with two or three toothpicks. Divide a half jar of chicken gravy over the breasts and bake at 350 degrees for about an hour. Pour remaining gravy over the breasts and bake for 5 more minutes.
Delicious!
