I love to have fun with paper, food, paint, music and events and just being creative in all of it. However, I don't feel the need to be a perfectionist nor a professional in any of my creations. I wish I could have a blog JUST about the art of cooking, photography, sewing, art, mothering, jewelry making, card making, dancing, gardening, deep spiritual thoughts, decorating, poetry, party planning, baking.... and the list goes on but I can't. I don't think I was created with the ability to focus on one task. I like all of these hobbies layed out before me and the freedom to pick whatever I choose depending on the mood or time I have.

Monday, May 30, 2011

Stuffed Chicken with Gouda, Sun dried tomatoes and Spinach

I recently decided to expand my cheese palate. So I randomly picked one with out doing any research so I picked Gouda.  I came home and did a search for recipes that used gouda and stumbled across this one from Food.com. 

I tweaked it a bit. 

1 1/2 cups spinach leaves, washed and stems removed
3 boneless skinless chicken breast halves (about 1 1/2 lbs.)
1/2-3/4 cup shredded gouda cheese
3 tablespoons sun-dried tomatoes packed in oil, drained and chopped
1 garlic clove, peeled and minced
1/4 cup Italian style breadcrumbs
1 teaspoon dried basil
1/8 teaspoon garlic salt
2 tablespoons all-purpose flour
1 egg, lightly beaten

My TWEAKING:  I always add wheat germ to my bread crumbs to make it a bit more healthy.  I was in a hurry so I just used garlic paste instead of minced garlic.  I used 1 cp of Gouda cheese and I added the oil of the sun-dried tomoatoes.
1.Preheat oven to 375°F
2 Place spinach leaves in a bowl with a few tablespoons of water. Cook in microwave for 20 seconds or until leaves are limp. Drain water and set aside.

3 Place a chicken breast between plastic wrap and pound to 1/4 inch thickness using a mallet or rolling pin. Repeat with remaining breasts. Sprinkle both sides of each breast generously with salt and pepper.

4 Mix the spinach, cheese, sun-dried tomatoes, and garlic. Place 1/3 of this mixture on each breast and roll up. Secure with toothpicks.

5 Mix the breadcrumbs with the dried basil and garlic salt.

6 Dredge breasts in flour, then roll in beaten egg and roll in the bread crumbs making sure to get the ends of the rolls coated as well.

7 Place in a buttered 9X9 square pan and bake for 35 minutes or until chicken is no longer pink. Remove toothpicks and serve.

I served it over spaghetti w/ olive oil but next time I think I am going to serve it over spaghetti and tomato sauce. 

Picture and recipe from here


  1. That looks so delicious! I love gouda and sundried tomatoes. Can't wait to try this! Thanks for sharing at Somewhat Simple

  2. mimi, it really was good. enjoy!

  3. I am going to make this - thanks for sharing

    Lynda @ www.ubersavvy.blogspot.com

  4. By the way I pinned onto my pinterest boards!

    Lynda @ www.ubersavvy.blogspot.com

  5. Gouda is my all time favorite cheese. Love it!

    Amy @ A Little Nosh

  6. My mouth is watering!! Thanks for the recipe! I can't wait to make it!!

  7. This sounds so delicious! I can't wait to give it a try! Thanks for the recipe!

    Hope you can come see me at http://www.willcookforsmiles.com/

  8. ladies, i hope you get around to trying it. it was really easy and definitely a meal your guest will oooh and ahhh.

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