Weather in Orlando has been soo dreary the past couple of days. Each morning the weather man promises its going to be 80 degrees and sunny, instead it has been cloudy and chilly. It almost feels like winter instead of fall. Oh sun, where have you disappeared to? Will you return before the weekend? Please say yes.
This dreary weather has me craving comforting soup, but since I had soup for lunch already I thought I would save that craving for another day. Instead I thought I would create my Perfectly Portioned for One meal of the week.
This week I decided to use a single chicken breast as my inspiration for this meal. Once I decided on the chicken I dug up some random fillings from the fridge and came up with an easy stuffed chicken breast. Enjoy!
Feta & Artichoke Stuffed Chicken Breast
- 1 Chicken Breast
- Panko Crumbs
- Feta Cheese
- Artichokes Hearts
- Balsalmic Vinegar
- Olive Oil
1. Preheat the oven to 350 degrees
2. Cut the chicken breast in the fattest part to create a pocket
3. Coat the chicken bread with the panko bread crumbs mixed with seasonings
4. In a separate bowl combine the rest of the ingredients, including seasonings
5. Take a couple of spoonfuls of the filling and place it into the chicken breast pocket
6. Cover the chicken loosely with foil and bake for 20 minutes
7. Remove the tin foil and bake for 5 more minutes, or until the juices run clear.
The stuffed chicken breast is so easy to do and you can really substitute anything for the filling. I prefer fresh basil, but since its out of season I had to make do with the dried stuff.
On the side I decided to attempt cooking with my first rutabaga.
I only used about half and have plans for the rest at the end of the week. I followed these instructions on how to cook it on this webpage. Now that I am familiar with the taste and texture of the rutabaga I feel I will be more confident with experimenting with the vegetable in the future.
And for something green on my plate I oven roasted some brussel sprouts while I was cooking the chicken.
The best way to have brussel sprouts is oven roasted with pepper and salt on it. It’s so simple yet sooooo good!
My afternoon snack was a fun mish mosh of cravings I combined in one bag for an inventive trail mix of sorts.
The ‘trail mix’ contained: Brazil Nuts, Pecans, Puffed Brown Rice and Annie’s Honey Graham Bunnies.
I was going back and forth on what to have for dessert and then decided I wanted to utilize my fresh pineapple in the fridge. So I grilled two rings on the George Forman and topped it with some fat Free Cool Whip. For a little crunch I crumbled some Quaker Oatmeal Squares on top.
It was simple, fruity and delicious. The perfect dessert.
Now I am full and satisfied. Time to get some rest to make up for my lack there of last night. Good night 🙂