Today I’m bringing you a guest post by Tricia of Southern Spark. Southern Spark is a food and travel blog filled with recipes, reviews, packing lists (how handy is that?), and fun stories. I really hope that you’ll check her out!
If you and a friend are ever walking past a bar in San Francisco in the middle of the day, and you happen to see an extremely tall, balding, middle-aged man dancing wildly by himself to ABBA’s Dancing Queen, you should go in and sit a while. The man might insist that his name is Chicken George, and he might insist he’s from Easter Island. When you (errantly) tell Chicken George that Easter Island was uninhabited, Chicken George might get a little feisty, and might tell you that there is “nothing wrong with being Polynesian.” Then he might give your friend a big sloppy unexpected kiss on the cheek, and go back to dancing to ABBA’s greatest hits by himself.
At your next dinner party, you should make the easy and delicious chicken recipe below*. During your dinner party, you can tell that Chicken George story like it’s your own. Like this recipe, it is too good not to share.
Goat Cheese Chicken and Salsa Spinach
4 boneless, skinless chicken breast halves ( 5-6 ounces; have your butcher cut pockets in them)
2 ounces crumbled goat cheese
4 tablespoons sundried tomato tapenade
3 tablespoons olive oil
½ teaspoon freshly ground black pepper
1½ cups salsa fresca
5 ounce package baby spinach
1 large lemon
4 tablespoons capers packed in liquid (optional)
Preheat oven to 375 degrees F.
In a small bowl, combine the goat cheese and tapenade, and then stuff ¼ of the mixture into each pocket.
In a nonstick skillet, heat two tablespoons of olive oil on medium to high heat.
Season the chicken with the pepper and add it to the skillet, cooking 2 minutes on each side or until brown.
Transfer to an oven-safe baking dish drizzled with 1 tablespoon of olive oil and bake for 18 minutes.
When the chicken is 5 minutes from being finished, put the salsa in the skillet and warm it through. Add the spinach, and cook until slightly wilted.
Serve the chicken with a squeeze of lemon juice and capers, with spinach on the side.
*Recipe derived from Mediterranean Chicken meal published in March 2005 Real Simple.
(Thanks, Tricia! This sounds healthy and delicious, and I think that I’ll make this one for Michael soon. By the way, I’ve also been known to bust a move all alone to Dancing Queen. )
I’m pleased to announce that the five winners of the Odwalla giveaway (selected by Random.org) are:
I'm Erin, the happy gal behind The Grass Skirt, which is named after my signature smoothie. Here I share how I maintain a healthy, well-balanced lifestyle, my favorite recipes, workouts and products, and my love for Lionel Richie. Hope you'll enjoy reading!