There comes a time in a recipe-shunning girl's life when she absolutely must write down a recipe, for she desires the exact same amazingness in her mouth at another time. This, my friends, was one of those times.
Saute over medium-highish heat:
- frozen, chopped spinach
- crushed tomatoes (not a lot-- it shouldn't make the spinach need floaties and a kickboard)
- red onions, diced (or yellow- I don't discriminate)
- garlic, in whatever form your heart desires
- white wine
- crushed red pepper
- parsley
- cayenne pepper (don't go nuts)
- cumin
- a wee bit of paprika
- sour cream (just a dollop or two will do)
- Parmesan cheese, grated (ah.... cheese...)
- a little shredded cheese (I used less than 1/4 for three servings), Mexican variety or cheddar or what makes you happy
Simmer down slightly, stirring frequently. Prepare chicken breast by slicing open to make pocket for filling. Open and pound lightly between pieces of saran wrap-- you don't want chicken juices flying all about. Stuff each breast and secure with toothpicks, reserving about 1/4 of the sauce. In new pan, cook chicken on all sides until cooked through (aim for 165-170 degrees). Aim to only flip once to ensure filling seeps out as little as possible. Finish in the oven if you like, but for the love of all things good, don't over cook it.
Finally, toss into that remaining sauce:
- white wine to deglaze the plan
- (after a minute or so) smidgen more Parmesan cheese
- tiny bit more shredded cheese
- an additional sour cream dollop
Keep on low until breasts are finished. Plate the chicken and drizzle the remaining sauce over top. Grab a knife and a fork and go to town.
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