Between March through to May, we have 4 birthdays in this house. Even though our kids are grown, they still like to pick what they want for their Birthday Dinner and Dessert. So I emailed my son, asking what would he like for dinner. He responded by saying, "Mom, I like everything you cook, can you give me a list to choose from?" Bless his heart.... he chose this meal….it really is delicious! Karen, at HEAL, BALANCE, LIVE did a lovely guest post with this recipe, last summer. Each time I have made this dish, I always think I should change up the ingredients, or create another new recipe….but I always come back to this one, it is just so good.
**Sometimes I make up extra stuffing, it is really good in an omelet or quiche the next day.
4 boneless, skin on chicken breast halves (pounded out so they will be easier to stuff and roll) I place each breast between two sheets of plastic wrap, and go at with my rolling pin.
1 cup of marinade (I used a Vidalia onion marinade and added 4 Tblsp. G.F. Soy sauce, 2 minced garlic cloves, and the juice of 1/2 a lemon) or you could just use your favorite marinade.
Mix up your marinade, pour into a freezer bag, placing the chicken in, seal and rub the chicken in the marinade so it is will be well coated. Place in the fridge to marinate 2-4 hours.
Gluten Free Seasoned Bread Coating:
Sprinkle a good layer of gluten free bread crumbs onto a large plate
¾ cup grated Parmesan cheese
1 tsp. Ground fennel, and basil
Toss with a fork and set aside.
1-2 cups crumbled feta cheese
¼ cup yogurt
2 tblsp. Mayonnaise
1 tsp. Ground fennel, and basil, fresh cracked pepper
9 large sun dried tomatoes, pat with a paper towel to remove excess oil and chop fine.
Mix the first 5 ingredients in a bowl, and set aside.
1 Tblsp. Olive oil
4-5 minced garlic cloves
4 cups fresh chopped spinach
1 bunch diced green onions
3 large diced mushrooms
Heat oil on low to medium heat in a large skillet, adding the green onion, garlic and spinach. Toss to combine and stir fry until the spinach is wilted. Move the spinach mixture to the outer edge of the pan and saute the diced mushrooms. About 3 minutes, until golden. Season with salt and pepper, stirring to combine mushrooms with the spinach.
Remove from the heat, allowing to cool. When cool, add to the yogurt mixture, mixing well to combine.
Place chicken breasts on a big working plate, (This is where it gets messy, I use my hands to remove some of the marinade) and place 3- 4 Tblsp. Of the filling mixture in the center of each breast. Roll up, securing with a number of toothpicks, then roll the stuffed chicken breast in the bread crumb mixture, coating well. Place each stuffed chicken breast onto a baking sheet or casserole dish and bake at 350 for about 60 minutes or until chicken is cooked through and an inner temperature of about 175-180 degrees.