Gimme 5: Stuffed Chicken Florentine

These ingredients come from Jen B. in Los Angles, CA

Ingredients:
Chicken
Shredded Cheese
Spinach
Cucumbers
Bread

Essentials:
Olive Oil
Vinegar
Garlic
Salt & Pepper

Stuffed Chicken Florentine w/ Marinated Cukes.

*Preheat oven to 425 degrees

The Cukes:
In a sealable container, combine ½ c vinegar, ¼ c oil, 1 tbsp sugar and a bit of black pepper.
Mix together, add sliced cucumbers and onions if you have them. Seal and let marinate in fridge while you prepare the chicken.

Stuffing:Depending on how many pieces of chicken you have, use either half or whole loaf of bread.
2 chicken breasts = ½ loaf, 4 breasts=whole loaf.

Break-up bread into small bits and place in mixing bowl.
Add chopped spinach.
Add a small amount of water until bread is damp and you can mold bread together. You’ll usually use a bit less than ½ c water.
Add salt and pepper to taste.
Add chopped garlic, about 2 cloves.
Knead together with hands.

Chicken:Pound chicken out flat and thin.
Add stuffing onto chicken and roll up. You can hold it together with toothpicks if you need to.
Heat a skillet on high heat w/some olive oil.
Pan sear chicken until golden brown.
Place chicken on baking dish, sprinkle with shredded cheese and bake for 15minutes.

Plate the chicken with your marinated cucumbers, and there, you’re done!

Gimme 5: Honey Mustard Chicken

That's right! After many years of hanging out on the shelf, "Gimme 5" is back in Kasey's Kitchen! 
For those of you who don't know, this is when you send in 5 ingredients to me (kaseyskitchentv@gmail.com) and I'll give you a recipe or idea of what to make with it. And yes, I came up with this long before that other 5 Ingredient show on that big food channel :-)

So to get things started.... Here was my dinner last night!

5 Ingredients*:
Chicken Breast
Honey Mustard
White Wine
Brown Rice
Green Beans

*Salt & Pepper, Olive Oil, Milk, Eggs and Butter never count in the 5. We're adults, these should always be in your kitchen people!


What to Do:

Cut chicken into strips and saute in a pan with a little olive oil until it starts to brown. Add salt and pepper to taste. 

When you notice that the bottom of the pan is getting a little golden, drizzle honey mustard over the chicken (about 2 tbsp) and stir the chicken. Then pour in about 1/4 cup of white wine. Lightly scrape the bottom of the pan with a wooden spoon to get all the flavor to mix with the wine. 


Simmer for about 5 minutes.

In that time, prepare the instant brown rice as directed on the box and lightly steam the green beans (I HATE overcooked green beans)

By the time the side dishes are done, your sauce will have thickened. 

Spoon chicken and sauce over the rice and enjoy! You'll be done in 20 minutes, tops!