Bacon, Spinach, and Cheese Stuffed BBQ Chicken

Prep Time: 20 min
Total Time: 40 min
Serving: 4

Ingredients:

For Chicken

• 4 5 oz (142 g) Chicken breasts, boneless skinless
• 1/3 cup Chipotle Mayonnaise, plus 2 tbsp for basting

For Stuffing

• 4 slices bacon, cut into ¼ inch strips
• ½ red onion, diced
• ½ jalapeño, seeded and diced
• 1 garlic clove, thinly sliced
• ½ tsp chipotle seasoning or chili powder
• 3 cups fresh spinach, washed
• 2 tbsp water
• 1 cup Armstrong Tex Mex Shredded Cheese

Directions:

Preparation

1. Start by forming a pouch for the stuffing. On a clean cutting board, cut a slit into the chicken horizontally ¾ of the way into the center, being careful to not cut all the way through. Fold the flap open to reveal the pocket for the stuffing.
2. Coat the chicken liberally all over with the chipotle mayonnaise. Marinade for an hour or overnight for a more flavourful product.
3. Fry bacon pieces in a non-stick skillet on medium heat for 5 minutes.
4. Add onions, garlic and jalapeño, and sauté until soft and fragrant and bacon is crispy, about 3 minutes.
5. Stir in chipotle seasoning and cook for 2 more minutes.
6. Stir in spinach and water and take the pan off the heat immediately to slowly wilt the spinach, stirring constantly to ensure everything blends.
7. Transfer the mixture to a mixing bowl and when cooled to room temperature, blend in the Armstrong Tex Mex shredded cheese to form a cohesive stuffing.

Assembly

1. Add ¼ cup of the filling into the center of the butterflied chicken. Fold the other side of the chicken over to close the envelope. Use 2 large toothpicks or a skewer to seal it shut.

Cooking

1. Preheat your barbecue to 375°F with the cover down.
2. Brush chicken breasts lightly on both sides with chipotle mayonnaise (this will ensure chicken won’t stick to the grill).
3. Place chicken breasts directly on the hot grill. Close the cover and cook for 10 minutes.
4. Turn the chicken over carefully with tongs and cook for another 10 minutes.
5. Insert a meat thermometer and ensure that it reads 165°F. If not, continue cooking until it reaches that internal temperature.
6. Remove from heat and let rest for a few minutes before serving.

***

Tips:

• Easily substitute spinach with kale or arugula.
• If you prefer your spinach raw, you can eliminate the cooking process and simply chop the spinach and mix it into the other ingredients.
• Substitute chipotle seasoning in the stuffing with your favourite Mexican or Tex Mex inspired seasoning.

The post Recipe for Bacon, Spinach, and Cheese Stuffed BBQ Chicken from Armstrong Cheese appeared first on Toronto Guardian.

Creamy Tuscan Chicken with Tomatoes, Mushrooms and Spinach

Prep Time: 10 min
Cook Time: 40 min
Serves: 6

Ingredients:

• 6 boneless chicken breasts
• Salt and pepper to taste
• 1 tsp Farm Boy™ Organic Dried Oregano (14 g)
• 1 Tbsp Farm Boy™ Virgin Cold-Pressed Sunflower Oil (1 L)
• 2 Tbsp butter
• 3 cups sliced mushrooms
• 3 cloves garlic minced
• 1/2 cup Farm Boy™ Sundried Tomatoes (212 ml) chopped
• 2 cups cherry tomatoes halved
• 1/2 tsp Farm Boy™ Organic Crushed Dried Chili Peppers (23 g)
• 1 tsp Farm Boy™ Organic Paprika (48 g)
• 2 cups whipping cream
• 3 cups baby spinach or baby kale
• 3/4 cup shredded Parmigiano Reggiano cheese plus more for garnish
• Cooked Pasta of your choice

Directions:

1. Preheat oven to 350°F.
2. Season chicken on both sides with salt, pepper and oregano.
3. In large skillet, heat oil over medium high heat and cook chicken until golden brown, about 5 minutes per side. You may have to do this in batches. Remove chicken from skillet, place on sheet pan and transfer to the oven to bake while you make the sauce. By the time the sauce is done, chicken should have reached an internal temperature of 165°F.
4. Add butter to skillet and cook mushrooms until soft, about 5 minutes.
5. Add garlic, sundried tomatoes, tomatoes, dried chili and paprika and cook for 5-7 minutes, until tomatoes soften.
6. Add cream and bring to a boil. Turn temperature down and simmer until thickened, 5-8 minutes.
7. Stir in spinach or kale and cook until wilted, 2-3 minutes.
8. Add Parmigiano cheese. Stir to combine and adjust seasoning.
9. Serve chicken over pasta, add some sauce and garnish with more cheese.

***

Chef’s Tips:

* This is a variation of Chicken Florentine and it is a rich, indulgent dish, great for entertaining.

* Serve with a simple green salad to round out the meal.

* Any leftover sauce is great over pasta.

The post Recipe for Creamy Tuscan Chicken with Tomatoes, Mushrooms and Spinach from Farm Boy appeared first on Toronto Guardian.

Chicken and Spinach Gratin

Serving Size: 4 to servings
Total Time: 1 hour

Ingredients:

• 1 package (10 ounces) frozen spinach, thawed
• 1-1/2 tablespoons butter OR margarine
• 1-1/2 tablespoons Mazola Canola Oil
• 1 medium leek, white and pale green only, thinly sliced
• 1 large shallot, chopped
• 3 cloves garlic, chopped
• 8 ounces boneless, skinless chicken breast
• 1 cup whipping cream
• 4 eggs
• 1 package Alfredo sauce mix
• 1 cup ricotta cheese
• 1/2 cup shredded Swiss cheese
• 1/2 teaspoon salt
• 1/2 teaspoon black fine grind pepper
• Chive stems for garnish

Directions:

1. Preheat oven to 350°F.
2. Transfer spinach to a strainer; squeeze out as much liquid as possible.
3. Melt butter with oil in a large skillet over medium heat.
4. Add leek, shallot and garlic; cook until soft, about 5 minutes.
5. Chop chicken into small cubes; add to leek mixture and cook for 5 minutes, stirring occasionally, until chicken is cooked through.
6. Set aside.
7. Whisk cream, eggs and alfredo mix in a large bowl until blended.
8. Whisk in cheeses, salt and pepper.
9. Add spinach and chicken mixture, stir until well blended.
10. Pour into greased 2-quart baking or gratin dish.
11. Bake for 25 to 30 minutes or until bubbly and golden brown.
12. Garnish with chives.

The post Recipe for Chicken and Spinach Gratin from Mazola appeared first on Toronto Guardian.

Honey Lemon Glazed Salmon with Spinach Sauté

Serving: 4
Total Time: 27 Minutes

Ingredients:

• 1 lemon
• 1/4 cup honey
• 1 pound salmon fillets
• Freshly ground black whole grinder pepper
• 1-1/2 teaspoons Mazola Canola Oil
• 1/2 cup thinly sliced red onions
• 2 cloves garlic, thinly sliced
• 1 package (5 ounce) fresh baby spinach
• 1/4 cup dry white wine
• 1/4 teaspoon red crushed pepper
• 1/8 teaspoon salt
• 1 tablespoon chopped, toasted pine nuts

Directions:

1. Preheat oven to 450°F.

2. Grate zest from lemon; set aside.

3. Squeeze 1 tablespoon lemon juice into a small bowl.

4. Add honey and mix well.

5. Line a baking sheet with foil; spray foil with cooking spray.

6. Place salmon fillets on baking sheet. Generously season with black pepper.

7. Drizzle with half of the honey mixture.

8. Roast salmon for 10 to 12 minutes or until fish is lightly browned and flakes easily.

9. Brush on remaining glaze as needed. For a browner glaze, broil on HIGH the last few minutes of cooking.

10. Heat oil in a large nonstick skillet over medium-high heat.

11. Add onions and garlic and sauté 3 to 5 minutes.

12. Add spinach and white wine. Continue to saute until spinach is wilted and most of the liquid has evaporated.

13. Stir in 1 teaspoon lemon zest, crushed red pepper and salt.

14. Divide spinach evenly on top of salmon fillets; sprinkle with pine nuts.

15. Serve immediately.

The post Recipe for Honey Lemon Glazed Salmon with Spinach Sauté from Mazola appeared first on Toronto Guardian.