I adapted this recipe from Cooking Light , who had a Goat Cheese stuffed Chicken recipe that looked great. Since I used all my goat cheese up last week, I had some left over Alouette Vegetable Cheese Dip from a party on Saturday night. My substitution was delicious! I also finally found some Truffle Oil at our brand new Home Goods Store – so I was so excited to try this dish! This made ALOT of polenta – I plan on using it on Thursday to make some Polenta Lasagna.
2 Chicken breast flattened
1 cup cooked spinach in garlic and OO
1/2 cup carmelized Onions
1/2 container Vegetable Cheese Alouette Dip
Dash of McCormick Italian Blend
S & P
Preheat oven to 375. Spread Cheese Mixture on Chicken, add spinach and Onions and roll up – secure with toothpicks. Add chicken to pan and sear on all sides. Add to baking dish and continue to bake chicken for about 30 minutes or until done.
4 cups water , 1/2 cup milk , 1/2 cup chicken broth
1 teaspoon salt
1 cup dry polenta
2 1/2 tablespoons butter
1/4 teaspoon freshly ground black pepper
1/3 cup italian cheese
Combine water, milk, broth, and salt in saucepan and bring to a boil. Add polenta, stirring constantly. Reduce heat to low and simmer 20 minutes. Add butter, pepper and cheese. I served the chicken on top of the polenta and pour a little bit of Truffle Oil on top. On the side, I served Brussel sprout.s