Cooking with Chef Spencer

General

Stuffed Chicken Breast with Spinach, Feta and Sundried Tomatoes

Ingredients:

  • 6 oz Chicken Breast
  • .20 oz Spinach
  • .50 oz Feta Crumbles
  • 1/8 tsp Fine Salt
  • 1/8 tsp Course Black Pepper
  • .50 oz Sundried Tomatoes
  • 1 oz Parmesan Breading
  • .5 oz Sweet Cream Butter Olivelle Olive Oil

 

Instructions:

  • Preheat over to 350 degrees
  • Trim excess fat off of boneless skinless chicken breast
  • Cut a pocket in the side of the chicken breast creating a cavity
  • In a mixing bowl combine feta,spinach,sundried tomatoes, olive oil, salt and pepper
  • Stuff the pocket of the chicken breast with the mixture so it is exposed in the opening of the pocket
  • Coat the outside of the chicken breast with parmesan breading
  • Place in preheated oven for 45 min – 1 hour depending on oven

 

 

Brussel Sprouts with Dark Balsamic Glaze

Ingredients:

  • Olivelle Dark Balsamic Vinegar
  • Brussel Sprouts

Instructions:

  • Remove outer leaves brussel sprouts
  • Place brussel sprouts in a saute pan
  • Add 1/4 cup of water in pan and steam brussel sprouts for 2 minutes on high heat
  • Add Balsamic vinegar in with brussel sprouts and saute until tender, around 10 minutes
  • Do not over cook