It’s April 2020, and the husband and I (plus our fetus) are practicing self-isolation during this COVID-19 pandemic. Thankfully, we always keep a stocked fridge and cabinets, therefore we have not had to worry about a food shortage during this panic, hoarding time. This also means my fetus and I are home more often, due to being high-risk, while my husband runs errands.

We are still blessed to have shelter and food.

So what’s for dinner during self-isolation? Why not have some Spinach-Stuffed Chicken Breasts with a side of mashed potatoes?

The method of stuffing a chicken with herbs and other ingredients dates back to Roman times, and it is here to stay. Sure I could stuff a whole chicken with various herbs and spices, but being in a household of just two-and-a-half persons means a lot of food waste, hence the use of chicken breasts instead.

I hope this meal meets the needs of your family (big or small), and I hope you give it a try.

Ingredients:

For chicken: (yields 2)

1. 2 chicken breasts
2. 1 c. spinach
3. ⅓  c. shredded cheese of your choice
4. 2 Tbsp. cream cheese
5. 2 cloves garlic, minced
6. Salt
7. Black pepper
8. ½ tsp. Garlic powder
9. ¼ tsp. Onion powder

For breading:

1. 2 Tbsp. flour
2. 1 egg
3. Dash of milk
4. ½ c. bread crumbs
5. Salt and black pepper
6. Parsley flakes

Steps:

1. Start by preheating the oven to 400 degrees Fahrenheit (200 degrees C) and spraying your baking tray with oil.
2. Next, wash and clean your chicken breasts. Then dry them with paper towels. Afterwards, season them lightly with salt and black pepper, and set aside.
3. Then bring a pot of water to a boil and blanch the spinach for 15-30 seconds. Then wring out as much water from the spinach as you can, and place in a mixing bowl.
4. To the spinach, add the shredded cheese, cream cheese, minced garlic, garlic powder, onion powder, and salt and black pepper to taste. Mix these ingredients thoroughly together.
5. Now set up your breading station: Add the flour to one bowl; crack the egg and milk into another bowl and whisk together; and add the breadcrumbs with salt, black pepper, and parsley flakes to your liking into a third bowl.
6. With the chicken breasts, butterfly* them in half with a knife. Then spread half of the spinach mixture inside and close the two parts to form full chicken breasts once more.
7. Dip the spinach-stuffed chicken breasts in the bowl of flour, followed by the egg, and lastly breadcrumbs.
8. Lay the breaded chicken breasts on the oiled baking tray and place in the oven. Bake for 20-30 minutes, depending on the thickness of the breasts.
9. Lastly, serve with your choice of sides. Enjoy^-^

*butterfly: the process of cutting the meat in almost two, by laying it flat and cutting it down the middle horizontally, leaving the two parts still connected.