As you may have noticed, I have been eating a lot of them lately. With the holidays just around the corner, I better cut way back – now. Because I weighed myself today and I have gained five pounds.
Oh, the horror.
And I have such wonderful goodies planned, too. So if I manage to control myself, I will ease back on the sweet stuff for a few weeks and see if that’s going to fix the weight issue.
We worked on barn teardown yesterday morning. I had to leave at 10:30 because of the whole cooking-for-the-boss thing, but I got in a solid two and a half hours. The guys got the rest of the walls torn down and all we have left now is to pick up garbage.
Thank heaven. I am ready for it to be over.
While doing prepwork for the boss’ menu yesterday, I prepped this for myself. I had seen something similar somewhere on the web and thought it sounded good, but naturally I had to do my own thing.
I have to admit to a deep sigh when I looked at the potato-less plate. But there are other wonderful nummies out there for me to eat, too.
Spinach & Cheese Stuffed Chicken for One
adapted from the web – somewhere
1 good-sized boneless, skinless chicken breast
5 large spinach leaves, rinsed and dried well
1 ounce Fontina cheese, thinly sliced
1 roasted garlic clove
Fresh ground black pepper
Place the chicken breast between two pieces of plastic wrap and take out your aggressions on that bad boy – pound it flat, to about 1/2″ thick. Remove the top piece of wrap and lightly sprinkle the exposed side of the chicken with salt.
Squeeze the roasted garlic on top of the salt and spread across the chicken. Then layer the spinach leaves and Fontina on top of that. Using the piece of wrap that’s under the chicken, tightly roll the chicken, twist the open ends of the wrap, and refrigerate for at least an hour.
When ready to eat, preheat the oven to 400 degrees. Drizzle 1 tbsp of olive oil in the bottom of a small baking dish. Remove the chicken from the fridge, take off the plastic wrap, and place in the baking dish, rolling all sides of the chicken in the oil. Bake for 15 minutes.
Serve with wilted napa cabbage…or a baked potato…or a rice dish like risotto…or another tasty carb…