So its been a while since I have posted – life is hectic and tiring sometimes. I have been cooking, but nothing new until this week. Get ready for some daily posts.
Last night I made an interpretation of Mary Renee’s Hasselback Chicken with Spinach and Pepper Jack. My original plan was to replicate her creative main dish, but in an effort to stretch my chicken, it didn’t quite work out that way. I ended up halving my chicken breasts, so they were too thin to slice into (though I tried). I ended up just topping the chicken with the thawed chopped spinach and sliced cheese. It still came out yummy! The chicken was very tender and the pepper from the cheese was a nice kick! Next time I will season the spinach before adding it.
Since my chicken was thinner I baked at 350 degrees for 20 minutes right next to my broccoli.
Hasselback Chicken with Spinach and Pepper Jack from Mary Renee at Gluten Free with Southern Charm, found here.
Roasted Broccoli: 1 package broccoli florets, drizzle with olive oil and season with salt and lemon pepper to taste. Bake at 350 degrees for 20 minutes.
Cauliflower Mash: 1 package cauliflower florets, place in a microwave safe bowl with a splash of water. Microwave on high for 4-5 minutes, or until florets are very tender. Place steamed florets into a blender with 2 tbsp butter, 1/2 cup heavy whipping cream and salt and pepper to taste. Blend until desired texture. Tip: add heavy whipping cream in small amounts to achieve desired texture.
The result | Success! – super healthy and easy.