Wednesday, December 2, 2015

Fantasy Chicken

Sometimes when you are cooking the parts just 

come together better than you thought they would. 

Even when things aren’t turning out as you had 

planned; your quick-fixes can create magic.

This is one of those dishes that ended up as good

 as a fantasy.

This idea came from a recipe for a peppercorn chicken breast.

 Slave turned into something else entirely. Remember, when 

cooking, stay happy, be bold, feel confident, and don't throw out your



3 – 4 lbs. boneless, skin-less chicken breasts

½ package of loose sausage

1 medium yellow onion, chopped fine

1 cup fresh mushrooms, rinsed and chopped small

1 pkg frozen spinach (thawed and squeezed out)

1 5 oz container Greek style lemon flavored yogurt

1 lemon

3 tbs light mayonnaise

1 cup crushed corn flakes 

1 cup low fat buttermilk


Rinse and pat dry the chicken breasts, place in container

 with buttermilk, seal overnight to marinade.

Do your cutting.

Rinse the mushrooms and chop.  Chop the onion. Zest the

 lemon, then squeeze the juice into the zest.

Squeeze out the spinach well.

Over medium heat, crumble and cook the sausage about 8

 minutes then remove with a slotted spoon.

Add the onions:

Then add mushrooms to the hot grease.  Sauté, stirring

 occasionally for another 8 minutes until the moisture has 

cooked out of the mushrooms and they are turning golden 


Stir in the spinach and lower the heat to medium low. Then 

stir the sausage back in. Add the zest and juice. Cover and

 let this cook for 12 to 15 minutes. 

Remove and let cool, then refrigerate overnight along with

 the marinating chicken.

Note: this sausage-spinach mixture can be served as a 

“dressing” side dish just as it is.

The day of the dinner: Remove the chicken, rinse and pat

 dry. Let this come to room temperature (about 15 – 20

 minutes) Pre-heat the oven to 375 degrees.

Prepare a lined baking pan with a cooking rack and lightly

 spray with cooking spray.

Crush the corn flakes in a medium bowl. Dish out the

 mayonnaise into a small bowl, set aside.

Take out the spinach filling from the refrigerator.  It was at

 this point that slave noticed the mixture was very dry.  So a

 5 oz container of lemon flavored yogurt was stirred in.


Set up your assembly line on the counter and lay out a big

 piece of wax paper to catch any mess. Have an open box of

 tooth picks handy.

Carefully cut a “pocket” into each chicken breast. Do not cut 

all the way through.

With a serving spoon scoop out some of the spinach and 

push into the pocket. Close it up with a toothpick or two. 

Then do the next.

Now, with a pastry brush “paint” one side of the breast with

 the mayonnaise. 


Place that side down into the bowl of cornflakes. Press in.

 Now “Paint” the side showing with mayo and flip and press.

 When both sides are done set on prepared cooking rack 

and continue. 

Be sure to leave room between each breast.

Bake for about 45 minutes or until fully cooked. ALWAYS 

check with a thermometer! It should read 160 degrees. 


Allow to rest for about 5 minutes while everything else is 

finished for the table.

I’m telling you this moist chicken with a lemon spinach filling 

is better than a fantasy!

For our music:

Slave is so blessed to be owned by my Master, it fills my 

heart with joy!

To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes by Dan White via @amazon

No comments:

Post a Comment