And Chicken Breasts Stuffed with Creamy Spinach and Onion marked the end of our Spring Break. Sniff… Farewell, Spring Break, that was fun!
We’re back to our regular routine of morning madness, rushing to make it to school on time. And one of my favorite daily routines: Walking my daughter to school. It’s a way to squeeze a bit of extra exercise in my day, and the part I enjoy the most: meandering conversations with my talkative 8 year old. If you have ever come into possession of an 8 year old you know what I am talking about. There is always something amazing to hear, and questions. Lots of questions.
We have touched many subjects on our walks, from the mundane to the profound, from the difficult to the silly. I really love those walks, and specially the conversations.
The only other place where we routinely have those conversations is the kitchen. My little one is very involved in the whole food process at home. As is the case with most parents, I take into consideration her tastes and dislikes when it’s time to plan the daily menu, and we talk a lot about food and nutrition. I know very well that these are some of the times she will remember most when she’s older.
I have involved her in the cooking process since she was old enough to help. I have pictures of her as a toddler, perched atop a step stool and shredding lettuce with her chubby hands, all proud of herself, later announcing to all and sundry that she “helped mommy cook lunch”. Getting her involved in the cooking process served the dual purpose of encouraging to eat the foods kids typically dislike — how can a child refuse to eat what they “cooked” themselves? — but it also helped educate her about what food does to our body, the importance of variety in our diet, and learning the basics of nutrition.
This time spent in the kitchen — or walking to school — is precious; a friendly chat can teach more to our children than a lecture or a stern talk can. Part of teaching is listening, learning what they like, what they don’t like — and why.
I was invited by BonAppetit.com’s new “Out of the Kitchen” series to share the importance of relationship in the kitchen, and it is definitely my daughter, and our long conversations that came to mind.
There is a good reason why stuffing chicken breasts works so well, and why you’ll love this Chicken Breasts Stuffed with Creamy Spinach and Onion: Stuffing chicken breasts not only adds much needed juiciness to a pretty dry cut, another advantage is the addition of flavor, and even extra nutrition.
In the end my child loved it, and that’s what’s important.
- 2 tablespoon of olive oil
- 1 large purple onion
- 2 tablespoon of all-purpose flour
- 1 cup of milk
- 1 cup of chopped spinach
- 1/2 teaspoon of salt (or more, to taste)
- 1/4 teaspoon of pepper (or more, to taste)
- 6 chicken breasts
- 1/2 teaspoon of salt
- 1/2 teaspoon of pepper
- 1/4 teaspoon of paprika
- 2 tablespoon of oil (canola, peanut or corn)
Heat olive oil over very low temperature. Add the onions and cook and stir until onions become translucent. Cover and simmer until onions are very soft (stir frequently and add a teaspoon of water if it seems as if it will burn).
Once onions are soft, sprinkle the flour, stir vigorously until all the flour has been incorporated into the mix.
Pour in the milk and mix well. Cook stirring until the mix is very thick.
Add the spinach and mix well. Season with salt and pepper and remove from the heat. The spinach will continue cooking in the heated pan.
Carve a deep pocket into each chicken breast. Season them with salt, pepper and paprika.
Stuff the chicken breast with the onion and spinach mix, careful not to put too much. You can close the pocket with a toothpick.
Heat the oil over medium-high heat in a large skillet (all 6 chicken breasts should fit).
Carefully place the chicken breasts on the skillet making sure the stuffing doesn't pour out.
Cook the chicken breast until it turns golden brown on one side. Turn and repeat (about 3 minutes each side).
Serve with mashed potatoes, or a salad of shaved carrot, cucumber and apple sprinkled with a mild vinaigrette.
Want to know how to build a successful restaurant? Check out BonAppetit.com’s “Out of the Kitchen”, a glimpse into the inner workings of two successful restaurants. Meet the back of the house inner circle and see how face-to-face relationships keep customers coming back for more.
This is a sponsored conversation written by me on behalf of Bon Appetit. The opinions and text are all mine.