This dinner is chicken stuffed with Asiago cheese and spinach accompanied by sautéed yellow squash and fried potatoes (left overs).
I started with spinach freshly picked from the garden. I had just enough to stuff 4 chicken breasts.
Choose some herbs from the garden. I used parsley, oregano, thyme, chives and basil. Chop them up nice and fine and set aside. Grate about 1 cup of cheese. I used Asiago because the was in the fridge. However, you can use Feta, Gorgonzola, Swiss or any cheese you happen to have on hand.
Next cook the spinach in a little oil or butter until wilted. Add the wilted spinach to the cheese and combine.
Prepare the chicken by removing fat and rinsing. Then pat dry. Slice a pocket in the chicken with a sharp knife. Put the cheese and spinach mixture in the pocket and press closed. Using an iron skillet, over medium heat, add 1 tabls. of good olive oil and 1 tabls. of butter. Allow it to heat. Add the chicken to the skillet and sprinkle the chopped herbs on top. Use about half. Brown chicken on both sides. Place chicken, in the skillet, into a pre-heated 350 degree oven until chicken reaches an internal temperature of at least 160 degrees, about 30 – 40 minutes. Cheese should be melted when done.
Chicken has reached internal temperature and cheese has melted.
While the chicken is cooking in the oven, wash and dry the squash, trim the ends and cut squash into chunks. Add butter to a skillet and allow to heat.. Add squash to the skillet and sprinkle with remaining herbs. Sautés until lightly browned and heated through, about 10 minutes. Add leftover potatoes to skillet to heat.
A nice, tasty and easy chicken dinner.