2016 Cookery Project — Spinach Stuffed Chicken Breasts

Spinach Stuffed Chicken Breasts

Spinach Stuffed Chicken Breasts

According to The Weather Channel, it’s “98° MOSTLY CLOUDY feels like 112°” in Washington right now, and, if it weren’t so hot, I’d light a candle in memory of Willis Carrier, the American engineer who invented the first modern air conditioner in 1902.

Willis Carrier. Our Hero.

Willis Carrier. Our Hero.

But it is, so I won’t.  Instead, I lit the oven, and made Spinach Stuffed Chicken Breasts for lunch.  (Wasn’t that a neat segue?   Maybe a little bit too precious, but still….)

The recipe comes from a site called Basil and Bubbly, which operates under the slogan:  “Two parts food, one part booze, and a dash of snark.”  The stuffing was made with a package of frozen chopped spinach, cooked and squeezed dry,  feta cheese, cream cheese, and garlic.  I wound up with more than enough stuffing for the chicken, so I saved the extra bit to spread on Wheat Thins for my midnight snack tonight.

The watermelon salad consisted of random leftovers from the fridge:  watermelon, mint, and a little bleu cheese. I thought about giving it a dash of balsamic, but decided against it.

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