Sometimes the best recipes aren’t recipes at all. We eat chicken a lot at our house and every time we do, Jacob says he doesn’t like it. I always remind him that he does indeed like chicken. Every Tuesday is chicken night and I do try to cook it a little different every week. Grilling is my favorite, but not always different enough!
So, this week I tried something new. I pounded boneless, skinless chicken breasts, piled the flattened chicken with fresh flat leaf spinach, and then added finely diced (not peeled) apple. To each chicken breast I added a small (less than an ounce) slice of part skim mozzarella. I then rolled up the chicken, securing with 3 toothpicks. Remember to know how many toothpicks you put in, so you know how many to take out! I sprinkled McCormack’s smokehouse maple seasoning (you could use any spice blend that you like or just salt and pepper) on the chicken and then sautéed them in about a tablespoon of olive oil until brown. Then I deglazed (fancy word for pour in some kind of liquid!) the pan with leftover sparkling cider. I let the chicken simmer covered until it reached 165 degrees (make sure to put the thermometer into the chicken and not the middle stuffed part. I took the chicken out of the pan and then turned up the heat on the pan to reduce the cider into a pan sauce. To serve, I cut the rolls into slices to put on the plate like a restaurant would and then drizzled a little of the sauce on each serving. Take a look at my pic - It was delicious. Jacob’s reaction was: “this doesn’t look like chicken!” Then he proceeded to gobble it up!
I say this isn’t really a recipe, because I thought about what would make a good dinner and what would be different and I put it together. Think about what you have in your pantry and what would go good together. I didn’t plan to use the Smokehouse maple seasoning until I looked at my seasoning cupboard. I forgot I had the leftover cider, but I am glad I did.
Try this un-recipe or make up your own. Happy eating!