I really like cooking with my nieces and nephew, especially now that they are a little older and can do more chores, including cutting/dicing and the ultimate kitchen chore: washing the dishes.

A couple of weeks ago, it was my lucky day to take care of the girls and we whipped up the following recipe for a healthy and fun dinner. Most of the work is preparation and the actual cooking takes very little time. We paired it with our semi home-made focaccia bread and a delicious salad with home made mustard vinaigrette (which was totally devoured by the girls).

our semi homemade Focaccia

our super delicious salad

Ingredients: (Serves 4)
Chicken Breasts> Boneless 4 large Pcs.
Shallots> Chopped 2
Garlic> Chopped 2 Cloves
Sweet Peppers> Diced 4 small or 1/2 large
Baby Bella Mushrooms> Diced 6-8 Oz
Baby Spinach> Chopped 1 Cup
Cilantro> Chopped 1/2 Cup
Cheese> any you wish> Chopped or Grated 1 Cup
Extra Virgin Olive Oil 2 Tbsp
Salt & Pepper to taste
Kitchen Twine or Toothpicks
Marsala Wine 1/4 Cup
Marinara or Tomato Sauce 1/2 Cup

  1. Heat up 1 Tbsp of Olive Oil in a nonstick pan and add shallots. Saute for a couple of minutes on medium low until translucent.

    Roya in charge of prep work & chopping

  2. Add mushroom and saute over medium heat until mushrooms change color, about 2-3 minutes. Add a pinch of salt and black pepper toward the end.
  3. Add garlic and sweet peppers, sauteing for another couple of minutes.

    Neda in charge of washing veggies and sauteing

  4. Add spinach, stir and saute for a minute, remove from heat and add cilantro. Let the stuffing cool down.
  5. Meanwhile, cover breast pieces with a plastic wrap (or place in a plastic bag) and pound gently to about 1/2 inch thickness.
  6. Salt and pepper both sides of chicken breasts and spread 1/4 of stuffing and cheese onto each piece, leaving a 1/2 inch border on all sides.
  7. Start tightly rolling the breast pieces from one end and secure the opening with toothpicks or kitchen twine.
  8. Heat the remaining 1 Tbsp olive oil in a skillet over medium heat and add the stuffed chicken breasts.
  9. Saute a minute on all sides. Add Marsala wine, letting it evaporate while scraping bottom of the pan.
  10. Lower the heat and add marinara (tomato) sauce and a little water. Cover and simmer for about 15-20 minutes.

Remove twines (toothpicks).

Dish it out and enjoy!

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