Imperial (Spinach Stuffed) Chicken with Mushroom Bechamel Sauce

Don't let the fancy name OR the fact that this recipe is what was served at my wedding luncheon fool you. This is a recipe that YOU can make and will be delighted when you do! OR, you could make it and serve it to a crowd and let them be fooled that you're a super fancy cook! Cause it is THAT good!

 I'll humor you and post two pictures from my wedding day. Since this is my wedding day recipe, after all! 

My parents and new in-laws, after eating the Chicken Imperial. 

Don't they all look so satisfied?!?!?

 The basket411 Sisters. Cindy, Lisa-Marie, Kim

circa 2001

Chicken Imperial with Mushroom Bechamel Sauce

From: Cindy Sylvester-Dear family friend who made all this chicken for the luncheon

6 chicken breast halves

1/4 cup fresh chopped chives

1/4 cup chopped spinach

1/2 cup butter-softened

1 1/2 tsp. salt

2 eggs

4 Tbsp. flour

1/4 cup fresh parsley-chopped

1/2 cup Monterey Jack cheese-grated

1 Tbsp. orange zest-divided

1/8 tsp. pepper

1/2 cup fresh orange juice

1 cup bread crumbs

• Blend butter, salt, pepper, chives, spinach, parsley, cheese and 1 tsp. orange zest. Form into six finger size strips/rolls. Chill on wax paper. 

• Flatten Chicken with a mallet.

• Create batter with eggs, orange juice and flour. Beat until smooth. Heat, stirring constantly until slightly thickened. 

• Combine bread crumbs and remaining orange zest. 

• Roll butter sticks up in each chicken breast. Roll in batter and then in bread crumbs.

• Bake at 375* for 45 minutes. Butter will melt out basting the chicken and keeping it moist.

• Serve with Mushroom Bechamel Sauce or chicken gravy.

*I don't have the mushroom sauce recipe but here is a great link that gives you three options. I'm sure you'll find one that suits your fancy!

Spaghetti Squash Confetti

 I've had my spaghetti squash just chillin' on my counter for like . . . oh . . . 5 or 6 weeks now.  And I'm glad I hung on to it for just the right recipe!  If you've still got yours, give this simple recipe a try this week.

I found this recipe the other day and made it last night.  It was a delicious, simple side to our Sunday afternoon lunch.  And made a yummy Sunday night snack too!

I of course altered the recipe just a touch.  I can never seem to follow a recipe exactly the way it reads.  Here is what I did . . .

Spaghetti Squash Confetti

Ingredients:

1 whole spaghetti squash

extra virgin olive oil

salt and pepper

cherry tomatoes, chopped

1 Mexican (or gray) zucchini, diced

1 yellow crookneck squash, diced

5 white mushrooms, diced

freshly grated Parmesan cheese

Balsamic Vinaigrette

Directions:

1. Preheat oven to 350 degrees.

2. Slice your spaghetti squash in half lengthwise, scoop out seeds and season with salt and pepper on all sides.  Place the squash flesh side down on cooking tray.  Roast for 45 minutes to 1 hour or until tender.

3.  Meanwhile, saute the zucchini, squash, and mushrooms in some olive oil.

4.  When the spaghetti squash is done simply pull your fork through the flesh and it will come out like spaghetti noodles! 

5.  Combine the "noodles" and sauteed vegetables and serve with chopped fresh tomatoes.  Sprinkle with fresh Parmesan cheese and drizzle a little Balsamic Vinaigrette on the top.

The Food Network Saved Me

After I had my first baby, I wasn't sure what to do with this sweet little thing all day long. She had to be held, all day, everyday. I complained then, but I take it back now. I remember my husband coming home from work to find me sitting in the exact location he left me that morning, looking just the same as when I woke up.  Anyone else ever been there?!  Well, I filled some of my time watching the Food Network.  I fell madly in love with 2 characters; Paula Deen and Barefoot Contessa.  It's too bad I didn't fall in love with any of the chefs that cook healthy but it's come in handy now.  Here's why...

Nearly every week my basket contains a large head of lettuce.  YUM!  But this recipe by Barefoot Contessa makes it even better!!  After you read the recipe you might think I am crazy, but that one humongous head of lettuce just might only be enough for your portion for this dish.  Truly, it's the lettuce that makes it.  So pile it HIGH!! 

The past 2 weeks we've received mushrooms.  UGH!  The flavor is alright but I just cannot get past the texture.  Well, I decided to make stroganoff and found this recipe from Paula Deen.  The majority of us at the dinner table don't like mushrooms, but there was not one left and I didn't even cut them up tiny like I had originally planned. Seriously, you should keep your fingers crossed that we get mushrooms this week...I am!!