Sunday rolled around this week with a simple question from Jenni, “What are we going to cook today?” she was feeling particularly un-vegan and had a craving for chicken, and so like the good friend that I am I suggested that we amend that urge and give into our more carnal needs for poultry.
and now for Jenni to explain how we did the chicken, later I will explain how I made 2 different sauces to go with our meal.
Tonight, in the most non-vegan manner, I decided to branch out and create a pseudo stuffed chicken recipe (fake in that it is really rolled chicken….and yes, I used real chicken!). Now, you cannot just have chicken for dinner without a wonderful side dish! In addition to my stuffed chicken I sauteed mushrooms and spinach which made a plate overrun with healthy flavors (while simultaneously cleaning out the excess of spinach and mushrooms in my fridge).
This is insanely simple! Take a chicken cutlet, in the middle of it place some sundried tomatoes and feta cheese. Roll the cutlet into a..well…roll. Bake at 350 degrees for about 25 minutes (or until cooked thoroughly). Enjoy!
Spinach and Mushroom Happiness
There are not specified quantities because it really depends on how many people are eating, and how big you would like your portions to be! Please remember that spinach and mushrooms loose a lot of their mass when sauteed, so you may want to add more than usually deemed necessary.
Again, something incredibly easy (but makes the house smell amazing!). Coat the bottom of a frying pan with olive oil. Slice criminis, white mushrooms, and garlic and place in pan. Add a healthy portion of spinach to the top. Cover the frying pan and cook on medium, stirring a few times to ensure that everything cooks.
Kristina here again, now I said earlier in this post that I made to different sauces to go with our rolled chicken. One of which was an Kalamata Olive Aioli and another a roasted red pepper sauce. Now, I have a habit and love for making things off the cuff, and that is exactly what I did.
The Aioli is simple. it’s base is mayo and I used ruffly half a cup. Traditionally you would use more mayo but I was trying to keep it reasonably healthy and mayo is really fatty.
Kalamata Olive Aioli:
1/2 cup Mayo
1 cup Kalamata Olives
2 Tbsp Lemon Juice
and 2 cloves of garlic. I used 4 but that is because I have an unnatural love for all things garlicy.
The second sauce, was made entirely on whim and I didn’t measure anything so I’ll just tell you what I put in it.
1 roasted red pepper
both of these sauces were put in the food processor until creamy and used as wanted on any part of this dish.
Enjoy! and check out the rest of our posts~