Getting tired of the same old “same-old”? Here’s something new to add to your recipe box, and hopefully thrill the family as well: Gluten Free Stuffed Chicken.
I used very large boneless breasts, but if you’d like to de-bone a chicken and stuff that, feel free. We’re using things you’re all familiar with, and probably have on hand. If you’re using the breasts, place them aside eachother on a large sheet of plastic wrap and cover with a 2nd sheet on top. Pound a bit to flatten them and they’ll also spread out a little giving you a larger breast with which to work.
You’ll need butcher’s twine or tooth picks to secure once rolled up. So get that ready as well. Now, let’s get going!!
Ingredients for 4:
- 4 to 6 Lg. Boneless Chicken Breasts, pounded as stated above.
- 1 – 1 ½ lb Fresh Baby Spinach. Washed and dried
- 4 Garlic Cloves, Slivered,as thinly as possible.
- 3 Tbl. Extra Virgin Olive Oil (EVOO) plus more listed below.
- 3 Slices Gluten Free Sliced Bread. Cut into ½ inch cubes.
- ½ cup Shredded Swiss Cheese. Or Dairy-free substitute. I used Daiya.
- 1 Pkg. Turkey Bacon
- 1 cup Gluten Free Chicken Broth
- 3 tbl Butter and ¼ cup additional EVOO to brown the chicken.
- Salt & Pepper to taste
- Dash Fresh Thyme or a pinch of dried Thyme
- Some Fresh Parsley Leaves
- 2 tbl Cornstarch, Pinch Garlic Powder
Directions:
First, dry the washed Spinach. Set aside.
Slice up the Garlic, & then place the 3 tbl Oil in a large skillet and when warm, add the Spinach and Garlic both at the same time.
As it warms, there will be sizzling, so be careful not to use too high heat. Turn with tongs or a spatula, and get the Spinach wilted and smelling very fragrant from the Garlic. Remove from pan onto a plate, add the S & P, Thyme, & allow to cool.
Next, pound that chicken and get it all set for filling.
Chop the bread and when the meat, bread and cheese are prepared, we can begin stuffing.
The breasts should be large enough to allow for layering the filling in this way:
First, spoon some of the Spinach-Garlic on the Chicken. Flatten with the back of a spoon.
On top of that, place some bread, atop that sprinkle some cheese.
Try to evenly distribute these ingredients among all of the breasts you have.
When all are ready, start to roll up the chicken. Use the twine to tie in 3 places, or use toothpicks or small skewers to secure shut.
Wrap a slice of Turkey Bacon around each in several places.
Take an Oven-proof skillet and add the Butter & additional oil we listed.
When warmed, put the filled Chicken in and brown on 2 sides till golden. We’re not cooking all of the way through here, just giving the outer part a golden “glow’.
Heat the oven to 325 degrees.
Place the Broth in the pan with the browned Chicken, and loosely tent the pan with foil. This will prevent the Chicken from cooking too fast and getting burned.
Check it frequently. After 20 minutes, remove and if you have a thermometer, take the temp of the meatiest portion. Not the thin skin of the outer layer, but an inner part.
We’re done at 165 degrees. If not ready, re-position the foil and continue baking.
When it’s done & since ovens vary, it may take you 40 minutes,( Just check again.) remove the meat to a plate and cover with foil to stay hot.
Do NOT discard that brothy/meaty liquid. We’re going to need it for this sauce:
Add a pinch of Garlic Powder, and some Parsley , a pinch of Salt & Pepper, and another small pinch of Thyme. If you happen to have a mushroom in the fridge, wash it, then slice & add. Just 1 is ok. Adds flavor. If not, no worries. On a low heat, simmer for a few minutes. If there isn’t enough liquid from the cooking process, add a few tablespoons Broth.
After these few minutes, add 2 tbl. Cornstarch to it and stir to dissolve to make a thicker sauce or gravy. Serve with the Stuffed Chicken and get ready for your bow!
