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Greek Stuffed Chicken with BroccoSprouts®
Stuffing: Chicken:
1 1/2 Cups fresh spinach, wilted, coarsely chopped and squeezed very dry 4 6-oz. boneless, skinless chicken breasts
1 1/2 Cup grated Kasseri or Parmesan cheese 2 tsp olive oil
1 clove garlic, minced 1/3 Cup dry white wine or vermouth
1/2 tsp nutmeg 1/4-cup BroccoSprouts®
1 tsp oregano leaf  
1 tsp grated lemon zest Garnish: additional BroccoSprouts®

Suffing:
In a medium bowl, mix stuffing ingredients together. Pat chicken breasts dry, and with a very sharp paring knife make a slit horizontally in the breast to make a pocket. Do not cut the breast in half. Fill the breast with stuffing and then pat down gently to flatten slightly for an even browning. Repeat for remaining chicken breasts.
In a large non-stick skillet, heat olive oil over medium-high heat. When hot, add breasts and sear to brown for 2 minutes per side. Pour in wine, cover with a lid, and reduce heat to medium low. Continue to cook for 8 more minutes, until cooked through but not dry. Sever immediately with pan juices and a fluff of BroccoSprouts®.
Serves 4.

 

 

This recipe was created by Rita Calvert, Annapolis School of Cooking
Photography: Dean Ray, Ray Studios, Baltimore, Maryland

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