The neat thing about this is it really did only take about 10-15 minutes to make.

I had an extra chicken breast today after I made stir-fry for tomorrow's lunch. There was some spinach calling to me (frozen that I had thawed for another dish that I didn't make), so I did a quick little deal with the chix and spinach.

After I squeezed most of the liquid from the spinach, I sautéed it with some roasted, minced garlic in EVOO, set it aside.

It was a large, boneless breast so I pounded and thinned it some. Next, I sliced into the thick side half way to center. I sautéed it in some EVOO. When the cooking time was complete and juices were running clear, I stuffed it with the sautéed spinach and tucked 1/2 slice of swiss cheese inside. Laid the other 1/2 slice of swiss on top and stuck it under the oven broiler to melt the swiss. It was really, really good. A big portion, I could only eat half.

Here's a picture to give you an idea.

Attached Thumbnails

   

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Ozzie's Place

Susie, that looks delicious and a good combination. Since I am all about easy cooking, I think that for ease of preparation, I would put the cooked spinach on the bottom of a casserole dish and then put the swiss on top of the spinach followed by the cooked chicken breasts and then topped with the rest of the swiss cheese and then melt the cheese in the oven. When the cheese melts, I would then plate the spinach and chicken breast together using a spatula so that the chicken sits on top of the spinach.

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Henry

SistaSue!
That looks super YUM-O!
Thanks for posting and for giving us that beeeeautiful visual presentation!!

s

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Shelley
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Visit Kassie's Korner



Life deserves a treat now and again, but life also deserves being healthy[with required disipline] to make it worth living!

i bought some creamed spinach...i'm thinking that would be tasty, too, all cooked up together with some chicken and swiss.

and thanks for the pix! sounds very good.

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Fat Baggage- Is Yours Packed?

Another gorgeous food photo! Thanks Sue-I'll be trying this recipe soon. And Henry's variation also. Great minds and cooks in this forum.