I must have really been feeling sick when I decided to take tips from Rachel Ray (no offense to you Rachel lovers out there, but I just can’t stand the lady), but I followed through with it anyway. During the week I spent stuck to the couch, I saw a lot of Rachel Ray on Food TV and I have to admit…sometimes her food looks good.
In one of the 9 million episodes they air throughout the day, she made what she called “chicken cordon bleu” (but it so wasn’t) in which she stuffed a chicken breast with a blue cheese, spinach and arugula mixture, wrapped it in bacon and baked in the oven. I usually am not a fan of food wrapped in bacon, but I couldn’t get the idea of a cheese, spinach and arugula stuffing out of my head. So, I asked Billy his opinion and we decided to do a spin-off of Rachel’s chicken.
Here’s what you’ll need:
– 2 to 4 boneless, skinless chicken breasts
– about 1/2 cup goat cheese (or any crumbly-type cheese you prefer)
– 1/2 cup each spinach and arugula, chopped
– salt and pepper
– Panko (or regular) bread crumbs
Prepare the stuffing by combining the cheese, spinach and arugula. Set aside. Preheat the oven to 350 degrees.
Using a paring knife, cut a slit into the fat portion of the breast. Then, using your fingers, make the slit bigger without busting through the sides or bottom of the meat. Start stuffing the chicken, about one teaspoon at a time, until you get the desired amount of the cheese mixture in each breast. Finally, cover the outside of the chicken breast with bread crumbs. Bake at 350 degrees for 25 minutes, or until cooked through.
This wasn’t the best chicken we’ve ever made, but it wasn’t bad for something we just threw together from an idea we had (thanks, Rachel). The stuffing mixture was interesting. The arugula really overpowered the spinach, and even the goat cheese — I think this would have been the case even in the original recipe. Aside from that, the filling was pretty good and paired well with the chicken. I love the texture of goat cheese, and it really held up through the cooking process. The crunchyness from the panko bread crumbs was a great addition to the dish as well. I’m not sure that we’d make it again, but it might be worth it to try a few other combinations.