Being hungry on the home front, and hubby returning from his long out of town work trip (he hates having to eat out so much) is reason enough to go for something comforting for the nights meal. Having chicken, spinach, artichoke ravioli from Trader Joe's, and home made Crème fraiche sounded like a good meal combination. Busy with my own work and classes, and open mic I decided a one pot meal was in order.
I have been spending the same price on thin cut chicken breast fillets lately, and really like the idea of better portion control in them as well (You get six pieces as opposed to three thicker 5 oz breast). This allows for lunches as well.
Just spread a package of frozen spinach into a 9 X 13 baking dish; mixed in 4 ounces of Asiago cheese, pignoli nuts, garlic powder, Italian seasonings, salt/pepper, and 1/2 cup of chicken broth; mix well. Taking the chicken breast and spread Crème fraiche over the tops of each piece, and place on top of spinach mixture.
In a separate bowl I mix garlic powder, paprika, salt/pepper to taste, 1/3 cup bread crumbs, and 1/4 cup Asiago cheese. Sprinkle this mixture over the tops of the chicken and any extra over spinach edges showing.
Bake in Pre-heated 350 degree oven, and bake for 40 minutes uncovered.
Side dish- pouring a 1/2 cup of chicken broth in a large pan on medium heat, you will also add in 1/4 cup of tomato sauce. Once sauce begins to bubble, turn off heat and add ravioli, cover and let warm. Serve with spinach and chicken dish.
The creme fraiche gave the chicken and spinach a nice savory flavor. The pignoli nuts and bread crumbs gave everything a satisfying crunch. I was glad I ran into Trader Joe's on my way back into town, because it made my busy week so much easier. Hubby was happy to return to a home cooked meal, even if I cook it all in one pan and had a little help from Joe!
"I experiment with Flavors"...
Elizabeth Stelling, hails from her home state of Texas and has been involved in the food industry via institutional, fast food, B&B's, ethnic eateries and other restaurants since she was fourteen. Now living n New Jersey she has ran her own cafe, teaches culinary classes, runs a small boutique catering and staffing business, restaurant consulting for NJWBO, is a personal chef and shares her love of cooking with local, organic, healthy, and natural ingredients with the community.
Chef E is a member of Slow Food and the American Wine Society, Princeton, New Jersey. She has published written works of poetry and media pieces, as well as ran Open Mics in the Princeton, NJ area.
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