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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Make it extra-special by adding 1 Tbsp chopped, sundried tomatoes to the filling. From Woman's World, April 10 2007. Ingredients:
1 teaspoon crushed dried rosemary |
1 teaspoon salt |
3/4 teaspoon pepper |
1 tablespoon olive oil |
2 garlic cloves, minced |
1 (10 ounce) package fresh baby spinach |
2 ounces grated fontina cheese (1 cup) |
4 bone-in chicken breast halves |
8 ounces fettuccine pasta |
1/2 cup white wine |
1 cup cherry tomatoes, halved |
Directions:
1. Preheat oven to 400*F.
2. Combine rosemary, 1/2 tsp salt and 1/4 tsp pepper; reserve.
3. In large nonstick skillet, heat oil over medium heat. Add garlic; cook until softened. Add spinach; cook until wilted, 2 minutes. Transfer to stainer. Using spoon, press out excess liquid.
4. Combine cooked spinach, cheese, 1/4 tsp salt and 1/4 tsp pepper. Stuff chicken using the following method:.
5. - Create pocket for stuffing by running fingers under skin to loosen.
6. - Divide stuffing into four equal portions, about 1/4 cup each. Spread under skin. Smooth skin over stuffing.
7. Sprinkle chicken with rosemary mixture; place in roasting pan. Roast until no longer pink near bone, about 40 minutes.
8. Meanwhile, cook pasta according to package directions; drain. Remove chicken from pan. Place pan over medium-high heat. Add wine; cook, stirring, 1 minute. Add tomatoes, remaining spinach, salt and pepper. Cook, stirring occasionally, until spinach is wilted. Toss with pasta. Serve with chicken.
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