Mediterranean Pork Chops Sheet Pan Dinner

Mediterranean Pork Chops Sheet Pan Dinner

Hallooo my friends, I have an easy sheet pan dinner recipe for you today as well as another update on my food cart, Austin Street Tacos.

First things first, let’s get to the recipe. Sheet pan dinners are great as you just have one pan to clean up after. The slight downside to this one is you have to remove the pan a couple of times, at least I have to with my bottom broiler. I mistimed my broiling time a tad too, so the potatoes are a bit “crisp” however I got no complaints from the hubby on that, he loves crispy potatoes! I used baby red and Yukon gold potatoes and asparagus as my green veggie, but you could use any other potatoes or veggies you want. Potatoes should be even sized about 1 inch or so, and most veggies will cook along with the pork. Adjust timing as necessary.

Here’s how you do this:

Mediterranean Pork Chops Sheet Pan Dinner

3 tablespoons olive oil
Juice from one large lemon
2 teaspoons minced garlic
2 tablespoons fresh chopped oregano (2 teaspoons dried)
1 teaspoon ground black pepper
2 teaspoons Kosher salt
3 to 4 thick pork chops, any kind
1 pound baby potatoes (cut any large ones in half)
1/2 pound asparagus
Parmesan cheese (optional)

In a small bowl, whisk together the olive oil, lemon juice, garlic, oregano, pepper, and salt. Place pork chops in zip-top bag, then pour all but a couple tablespoons of marinade over chops. Reserve the rest. Seal the bag and squish around to coat. Refrigerate for one to four hours.

When ready to cook, preheat oven to 425 degrees.  Combine the potatoes and vegetables in the reserved marinade. Add the potatoes to a lightly oil-sprayed sheet pan. You can line the pan with foil but I’m working on developing a lovely patina on mine. I think I did the trick with that part this time around. 🙂

Place potatoes in oven and bake for 20 minutes. Remove pan and add the pork chops and vegetables then return to oven. Cook for another 25 minutes, or until pork registers 140 degrees in the thickest part of a chop. Bump the oven to broil. Since I have a bottom broiler, I have to remove the pan so at this point I decided to grate some Parmesan cheese over everything, but that’s optional. Broil for a few minutes, remove from oven and serve!

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Now for an update on my cart. With summer and tourists now in Bend, business is doing great at my little cart, yay! I also added a Saturday Farmer’s Market to my venue, which is doing outstanding. The first Saturday I sold out about 45 minutes before the market ended. This past Saturday, I cooked a bunch more meats and had enough, whew!

Northwest Crossing Farmer’s Market

Here I am at the very tail end of the market, serving my last customer. Pay no mind to my messy salsa bar at that point!

And looky, I got Instagrammed! I prep my salsa/condiment bar fresh each morning, and customers certainly love that it seems. Thank you bendfoodie, whoever you are!

Fresh Salsa Bar!

Oh, and here’s the handy-dandy printable for my recipe:

 

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One-Pot Creamy Chicken and Asparagus Pasta for Two

Chicken and Asparagus Pasta for Two

Recently my meals have taken on a “keep-it-simple” theme, which includes finding and making new meals that only use one pot, pan, or skillet. One day I was surfing Pinterest, pondering what to make with some fresh spring asparagus I had bought and came across this delightful food blog that offered just the ticket for a quick and easy meal. I scaled it down for two people as my daughter wasn’t eating at home that night, and also added some Neufchâtel cream cheese to double the creaminess. The meal offered everything it claimed, including only one pot to clean after. And the bonus? It only took a half hour to make! Two thumbs up all the way around!

One-Pot Creamy Chicken and Asparagus Pasta for Two
Adapted from The Nourished Peach, original recipe here

8 ounces boneless, skinless chicken breast
Ground black pepper and Mrs. Dash or salt, to taste
2 teaspoons olive oil
2 teaspoons butter
4 to 6 ounces asparagus, cut into 1-inch pieces
1 teaspoon minced garlic
1/2 teaspoon chopped fresh thyme leaves
2 cups homemade or low sodium chicken broth
3/4 cup milk, any kind
6 to 8 ounces spaghetti noodles
1/8 cup fresh lemon juice (1 small lemon or 1/2 large)
1/4 cup fresh grated Parmesan chees
2 ounces Neufchâtel cheese or regular cream cheese
Pinch of crushed red pepper flakes

Season the chicken on both sides with ground black pepper and Mrs. Dash or salt, to taste. Heat the oil and butter in a saucepan over medium heat.

Browning the Chicken

Add the chicken and cook for about 7 minutes on one side, then turn chicken over and cook for another 7 minutes or until chicken is no longer pink in the middle. Remove chicken to a cutting board, cover with foil and let rest for 5 minutes or so.

Browning the Asparagus

Meanwhile add the asparagus to the pot and cook for several minutes, stirring to evenly cook it. In the last minute or so, add the garlic and cook until fragrant. Deglaze the pot with a couple teaspoons of the chicken broth and scrape up the yummy browned bits from the chicken.

Pasta and Cooking Liquids ~ I broke the spaghetti in half to fit the pot

Add the thyme, additional ground black pepper, chicken broth, milk, and pasta to the pot. Turn the heat up to medium high and bring up to a boil. Once boiling, turn heat down to medium and gently boil, stirring often with a fork to keep the noodles from sticking to each other.

Boiling the Pasta

Simmer for 8 to 15 minutes (we live at high altitude so pasta takes longer) until pasta is cooked to your liking.

Adding the Chicken

Meanwhile slice the chicken into strips then cut into bite-sized pieces. When pasta is done, add the lemon juice, Parmesan cheese, Neufchâtel or cream cheese, and chicken. Stir to completely combine then top with a pinch of crushed red pepper flakes. Serve in bowls along with a side salad. So delicious!

Note: This recipe can easily be double or tripled, use size of pot accordingly.

One-Pot Creamy Chicken and Asparagus Pasta for Two

Download and Print this Yummy Recipe!

Shaved Asparagus Salad with Feta and Peas

Shaved Asparagus Salad with Feta and Peas

This is a beautiful spring salad inspired by my wonderful foodie blogging friend Seana over at Cottage Grove House. She inspires me to make a lot of wonderful and healthy dishes. I didn’t have great hopes that my somewhat picky family would enjoy this, but I enjoyed the flavors of this immensely! “I like my asparagus steamed with butter,” said hubby. “It was OK, but there wasn’t much dressing on it,” said daughter. My daughter was at some event when I made this and wrapped a bowl and left it in the fridge for her for later. The lemon juice and oil was in a separate container next to it. She didn’t add any dressing to it! Ahhh, such is the life when introducing new foods and flavors. Nonetheless, I am sharing this recipe for you in hopes that others might see the bright flavors you could enjoy with such a salad.

Shaved Asparagus Salad with Feta and Peas
Adapted from Cottage Grove House recipe

1 bunch asparagus, washed and well-dried (tough ends removed)
1/4 cup green peas, fresh or frozen and thawed
1/8 cup (2 tablespoons) pine nuts
2 ounces feta, crumbled
1 big handful Spring Mix lettuce
Juice from half a lemon
Extra virgin olive oil
Ground black pepper
Sea salt

Shave the asparagus into ribbons using a vegetable peeler by holding the base of the stalk with one hand and running the peeler down to the tip. Leave the tips whole to add to the salad. Rotate the asparagus 90 degrees each time you shave, until each stalk is shaved through. (Hint: buy the thicker asparagus, it’s much easier to shave.)

Bowl of Shaved Asparagus

Toss the asparagus ribbons with the peas, pine nuts, feta, and Spring Mix lettuce.

Asparagus Salad Ready for Spring Mix and Dressing

Drizzle the lemon juice and olive oil over all, and season with fresh ground pepper and salt, to taste. Serve immediately.

Download and Print this Yummy Recipe!

Pan Roasted Lemon Chicken with Potatoes, Asparagus, and Spinach

Pan Roasted Lemon Chicken with Potatoes, Asparagus, and Spinach

This recipe is not necessarily that hard to make, but it takes a lot of opening and closing the oven so it is probably not the best dish to make in the blazing summer heat. But it does make a fine fall meal on a chilly night!

The grocery store’s potato bins were empty of red potatoes, and there was only one bag of red potatoes left and a couple of bags of russets. Is there a potato famine going on that I don’t know about? I didn’t even notice the name of the potatoes when I grabbed them off the shelf, I was just glad to get some red ones. I was sure surprised when I cut into them and saw this beautiful yellow flesh contrasting with the red. I got the bag back out and realized I bought myself some Klondike Rose potatoes!

Klondike Rose Potatoes

The Klondikes have a super buttery flavor and held up well to roasting. I think I have found my new favorite potato! Wait a minute, I never did have a favorite potato before, but now I do!

I got four thumbs up from the fam on this meal, and there was not one speck of leftovers. In fact they liked it so much I made it again last night. (And it’s a good way to finish up that bag of spinach. It also gave me an excuse to retake my final plating shot. The final photo from last week was just horrible!)

I probably won’t have a new recipe for awhile after this one, as I am traveling for a week for work and we will be in the throes of our remodel when I get back. OH! I guess I should mention we closed on our new house this week! YAY! I can’t wait to get cooking in our new kitchen once the remodel is done and we get all settled in.

With that, on to the recipe:

Pan Roasted Lemon Chicken with Potatoes, Asparagus, and Spinach

3 medium red potatoes (Klondike Rose if you can find them)
1 thick slice of sweet onion from a large onion
1 teaspoon minced garlic
Ground black pepper, to taste
Salt or Mrs. Dash, to taste
1/2 teaspoon dried rosemary, crushed between fingers
1 tablespoon olive oil
Spray oil, as needed
1 pound bone-in skin-on chicken breast(s)
1 large lemon, cut into wedges
1/2 bunch of asparagus
1/2 of an 8-ounce bag spinach

Preheat oven to 450 degrees. Wash and scrub the potatoes, then cut them into 1/2 or 1 inch or so chunks. Cut the thick onion slice in half and separate. Add the potatoes, onion, garlic, crushed rosemary, salt or Mrs. Dash, ground pepper, and olive oil to a smallish shallow roasting pan, then toss to coat.

Seasoned Klondike Rose Potatoes and Sliced Sweet Onion

Roast the potatoes for 20 minutes, flipping halfway through and spraying with more oil, if needed.

Meanwhile, cut the chicken breast(s) in half or thirds. The breast I had was so huge we only needed one for the three of us. Season the chicken with salt or Mrs. Dash and pepper. Squeeze 1 or 2 wedges of lemon over the chicken and spray lightly with oil.

Seasoned Chicken Wanting that Lemon all over It!

Remove pan from oven at required time and arrange chicken over top of the potatoes. Place back in oven and cook for 15 more minutes.

Chicken Ready to Roast with Potatoes

Meanwhile, trim the asparagus of woody stems then cut into 2-inch pieces. Again, remove pan from oven at required time and arrange the asparagus around the chicken on top of the potatoes. Spritz the asparagus with a little spray oil, then squeeze 1 lemon wedge over it. Place back in oven and cook for another 15 minutes.

Ready to Roast the Asparagus ~ Lookin’ Good, Baby!

Last, remove the pan from the oven again, then add the spinach over all. (It looks like a LOT but it cooks down just fine.) Squeeze another 2 lemon wedges over the spinach, then place the expended lemon wedges in the pan just for good measure.

Spinach Ready to Cook ~ You are sooo Close to Yummy!

Place back in oven and cook for about 5 more minutes, or until the spinach has wilted. Remove from oven (last time, I promise!). Remove chicken breast pieces from the pan and place a piece on each dinner plate. Toss the vegetables together, then serve on the plate with the chicken. MMMM, good! The chicken turns out so juicy and tender, and the potatoes and onions are caramelized in such a lovely way. Don’t forget you can click on my handy dandy Printable PDF below for the recipe!

Download and Print this Yummy Recipe!

Baked Prosciutto-Wrapped Asparagus Spears

Baked Prosciutto-Wrapped Asparagus Spears

A quick disclaimer: These are not easy and do NOT take 10 minutes to make. So there, I said it. This is one of those appetizers that I see all the time on Pinterest being touted as “so easy!” and “takes just 10 minutes!” and other catchy LIES. 😉

Kidding aside, these do present well and were a big hit at our company potluck. There is really not much of a recipe, it is more of a “method” to get these puppies to turn out just right. I think one of the issues I had was I followed some advice to ask the deli to slice the prosciutto “as paper thin as they can.” In theory that’s good since prosciutto is very expensive, but the downside is that it makes it very difficult to work with.

But at the end of the day (a long one at that!) these did turn out beautiful and so very tasty. If you have patience, you will be rewarded. Start to end, this took me over an hour to make.

Trimmed Asparagus

Baked Prosciutto-Wrapped Asparagus Spears

1 1/2 pounds thick asparagus spears (about 30 or so)
1/2 brick Neufchâtel cream cheese
1/4 pound thinly sliced prosciutto
Ground black pepper
Lemon wedge and zest

Line a large baking sheet with parchment paper or foil and spray with olive oil. Wash the asparagus and lop off the woody ends.

Next, lay out slices of prosciutto on a cutting board, then spread a thin layer of cream cheese over them. This is one thing I messed up from the get-go, as I cut my first batch into thin strips then tried to spread the cream cheese over. Do NOT do it that way.

What a disaster! Don’t do it this way.

Spread the cream cheese THEN cut it into strips. One by one, wrap the strips of prosciutto around each asparagus spear and place onto the baking sheet. This process takes a while.

Asparagus Ready to Bake

Grind black pepper over the spears, then spritz the naked ends with olive oil. Place in a preheated 400-degree oven and bake for 15 minutes. At that point, bump the oven to broil and broil for about 5 more minutes.

Remove from oven, and place in a serving dish using tongs. Squeeze the lemon wedge over the dish, then zest the lemon peel over it. At this point you can serve immediately or put in the refrigerator. When ready to serve, warm the dish in the oven at 350 for about 10 minutes.

Baked Prosciutto-Wrapped Asparagus Spears

Download and Print this Yummy Recipe!

 

French Dish Challenge #1 ~ Hors D’oevres

Some of the French Gifts

I have a challenge I’d like all my readers and followers to help me with! This is not a contest, I just need some comments on what French dish you’d like to see me make, OK?

The night before our French college exchange student, Caroline, left back for her home country, she presented me with this delightful little cookbook (among many other numerous gifts for my family), called French Classics, which was published by the Australian Women’s Weekly magazine. (I’m assuming she bought it since it was published in some form of “English” language.)

I was so touched by this gesture! She knew ahead of time about all our family’s interests (via our online form) and brought gifts galore from France for our entire family! I knew she had to keep her luggage under 50 pounds, so I only bought her a slim book of Central Oregon photography as well as made her a “memory book” of all the photos I took in her three weeks here (and included some local memorabilia in it), but I was so unprepared for the amount of gifts we received from her!

She bought so much clothes during her stay and so many souvenirs I was worried we’d have to ship some things back to her. But she made it under the luggage weight guidelines, and I now know why. Chocolates, jams, caramels, an apron, a beautiful French scarf with a Renior print on it, golf balls and a photo book for the hubby, French perfume and all kinds of stuff for my daughter, the list goes on and on! I was saddened to see no beautiful French cheese though. Apparently that is banned on the list of things to cross borders, as I would have loved to have some real French Brie or Gruyere cheese! (Mad Cow disease? I don’t know!)

French Classics Cookbook

I have decided I will cook one recipe each (to start) from the four main sections of this cookbook, but I need your help deciding which one. I’ve narrowed each section down to three recipes for you to choose from, based on whether my family would actually eat it and the availability of the ingredients (and affordable) in Central Oregon in the midst of a cold wet spring. I hope you will help!

The first category is Hors D’oevres, or as I jokingly call it “Horse Doovers.” Please write in the comments below or on my Facebook post which recipe you’d like to see from me next! I’ll just whip it up (right, lol) and present it in an upcoming post. Here they are:

Pork Rilletes with Witloff and Cornichons (p.s. Witloff is Belgian Endive and Cornichons are pickles)

Pork Rilletes

Asparagus Hollandaise

Asparagus Hollandaise

Goat’s Cheese Soufflé

Goat’s Cheese Souffle

Please let me know what YOU would like to see me attempt! 🙂

Italian Vegetable Tortellini Soup

Italian Vegetable Tortellini Soup

This is one of those “it’s time to clean out the refrigerator” soups. I had a large hodgepodge of fresh vegetables to use up and a half-bag of cheese tortellini in the freezer. So why not make a soup out of it all?

Tortellini Soup Veggies and Pasta

I decided on an Italian-style soup with tomatoes and Italian seasoning. This started out to be a semi-vegetarian soup, but a last-minute errand brought me close to the supermarket so I ran in and bought a link of Italian Turkey Sausage. You can leave out the sausage because the tortellini is filling enough, but I’m always wary of serving my husband a vegetarian supper.

Chopped Vegetables for Soup

There is really not much to the recipe other than some slicing and dicing and a little sauteing. Use any kind of vegetables you want in this soup! Don’t have asparagus but have some zucchini? Use that instead! Don’t have any celery? Then add more carrots! What a flexible way to use up those pesky portions of vegetables that aren’t enough for a meal, huh?

Vegetable Base for Soup

Italian Vegetable Tortellini Soup

1/2 cup celery, diced
1/2 cup carrots, diced
1/4 large onion, chopped
2 cloves garlic, minced
Handful of mushrooms, sliced
1 tablespoon olive oil
1/4 teaspoon dried Italian seasoning
Ground black pepper, to taste
Mrs. Dash or salt, to taste
2 tablespoons tomato paste
1 jar or can of tomatoes, diced, with liquid
6 cups chicken broth, homemade or low-sodium
Small head of broccoli, cut into florets
Small bunch of asparagus, cut into 2-inch pieces
9 ounces cheese tortellini, frozen or refrigerated
1/2 horseshoe link of Italian Turkey Sausage, sliced 1/4-inch thick (optional)
Grated Parmesan cheese, for serving

Italian Vegetable Soup Base

Dice, chop, mince, slice, and cut up all your veggies (and sausage if you use it). You can perfect your knife skills with this soup!

Asparagus and Broccoli Added

In a soup pot or Dutch oven over medium heat, add the olive oil and the celery, carrots, onion, garlic, and mushrooms. Saute for about 5 minutes until starting to soften. Add the seasonings. Plop in two large spoonfuls of tomato paste into the skillet (about 2 tablespoons) then stir to combine with the vegetables. Continue cooking and stirring for a few more minutes.

Simmering the Soup

Add the diced tomatoes then add the broccoli and asparagus, stirring to combine. Now pour in the chicken broth. Turn up heat and bring soup to a boil. Reduce heat to low, and simmer for about an hour, stirring occasionally, to meld the flavors.

Tortellini and Optional Sausage Added

In the last 15 minutes of cooking, add the tortellini and sausage, bring back up to a simmer, and continue cooking until tortellini is cooked through. Serve with grated Parmesan cheese, and Italian Sourdough bread. I decided to use the one fresh tomato we had left in a side salad that we also ate with the soup.

Italian Vegetable Tortellini Soup

Download and Print this Yummy Recipe!

Asparagus, Mushroom, and Onion Frittata

I couldn’t bear the thought of not posting midweek when I am not even out of town, so thought I’d repost one of my earlier recipes from early 2012 that some of my new followers may have never seen. My workload has been pretty crazy and my husband has cooked all this week, and I didn’t even have time to take one picture for you or write up his delicious meals. So here it is!

Asparagus, Mushroom, and Onion Frittata

Yes, I still had some of that lovely thin asparagus left that I wanted to use today, and while pondering my options in the shower I thought “Frittata!” A frittata is a fancy name for an omelet that is started out on the stove and finished off in the oven.  Remembering that I now have a cast-iron skillet, I was anxious to finish my morning routine and start making a wonderful brunch for the family.

You can use any combination of fresh vegetables and cheeses you have on hand for this dish. I happened to also have some sweet onion, mushrooms and shredded Parmesan cheese and thought they would pair nicely with the asparagus. They did.

Asparagus, Mushroom, and Onion Frittata

6 eggs
Mrs. Dash Garlic and Herb Blend
1/2 teaspoon dried oregano
Black pepper
1/2 cup shredded Parmesan cheese
1 tablespoon olive oil
1 tablespoon butter
1 cup asparagus, trimmed and cut into one-inch pieces
1/2 cup sweet onion, roughly chopped
1/2 cup mushrooms, sliced

Set your oven rack about five inches from the broiler. Preheat on broil. Meanwhile, crack the eggs into a bowl and whisk together with the seasonings and cheese. Add the oil and butter to a heated cast iron skillet then add the vegetables.  Sauté the veggies until tender, then pour the egg mixture evenly over them.  Cook over medium-low heat without stirring for about 10 minutes, jiggling the skillet a few times to help distribute the eggs as they set. To finish, place the skillet under the broiler for another five minutes or so until the eggs are set and the top is lightly browned.

Asparagus, Potato, and Chicken Soup with Ricotta Cheese

Asparagus, Potato, and Chicken Soup with Ricotta Cheese

My husband really does cook a lot in this household. The problem is, whenever he cooks, I’m usually off and about doing other things since I don’t have to cook that night, so don’t get the photos or the recipe or method he used. Last night however, I hovered around him, took a few photos, helped out a tad, and probably made him a little irritated with my cooking opinions. He’s made asparagus soup for us before, but this time he added some different ingredients that I felt made it worth a new post. He also cooked the turkey broth base from scratch! OK that was one thing I did help him with. I’m the queen of broth-makers, and had to make sure it was done right. (Although in reality it’s hard to mess it up at all, hmmm.) Nonetheless, this was a satisfying meal and the Ricotta cheese really gave the cream base a nice flavor that prevented it from tasting too floury. He made my Spinach Lasagna the other night, and had leftover Ricotta cheese he wanted to use. Also fresh early spring asparagus has started showing up in the stores and he had bought some of that. Then we had a leftover roasted chicken breast from the night before. He did some interwebz searches, and this is what he came up with. Thumbs up, hubby!

Asparagus, Potato, and Chicken Soup with Ricotta Cheese

1 pound asparagus, woody stems removed, tips cut off and reserved
4 to 6 cups chicken or turkey broth, homemade or low-sodium
1/2 cup diced onion
3 cups diced potatoes
1 cup low-fat Ricotta cheese
1 cooked chicken breast, shredded
1 tablespoon real bacon bits, optional
Ground black pepper, to taste
Salt to taste, optional
1/2 cup milk
2 tablespoons flour
Shredded Parmesan for garnish, optional

In a large soup pot or dutch oven, add the broth and asparagus (minus tips) and onions and bring to a boil. Reduce heat and simmer about 20 minutes, until asparagus is very soft. Meanwhile parboil the diced potatoes in another pot for about 10 minutes, drain, and set aside. Using tongs, remove half of the asparagus to a large blender or food processor and puree with about a cup of the broth and the 1 cup of Ricotta cheese. Pour mixture back into pot, then remove the rest of the asparagus and some of the liquid and blend again. Pour that back into the pot and add the reserved potatoes and asparagus tips, shredded chicken, bacon bits (optional), black pepper, and salt to taste.  In a small bowl, whisk the milk and flour together then slowly pour into the soup. Mix well and bring up to a low simmer again, and heat through about 10 or 15 minutes. Serve with warm French bread and garnish with Parmesan cheese.

Spinach, Mushroom, and Swiss Stuffed Chicken Breasts

Spinach, Mushroom, and Swiss Stuffed Chicken Breasts

This was actually a fairly quick meal to make when I prepared it the other night, and for that I was thankful because I had it in my head it was an hour earlier when I went to actually cook it. My daughter’s piano lesson was moved to an hour later because of her school track practice, and when we got home I thought I had another hour to relax before starting dinner. However, several things I did made this fairly quick. I stuffed and rolled the chicken breasts during my lunch break, then put them in the fridge for later. Second, I kind of cheated on the breading and used a half packet of Shake and Bake I had on hand. Otherwise I probably would have made a homemade coating but just simply didn’t have the time when it came down to it. Lastly, I used 5-minute quick-cook herbed couscous and microwaved the asparagus instead of steaming or baking it. After all that, I had dinner on the table within 40 minutes, and the entire family thought it was delicious! I thought so too myself.

Prepping the Chicken

Spinach, Mushroom, and Swiss Stuffed Chicken

2 boneless, skinless chicken breasts
1 teaspoon butter
1/2 cup fresh mushrooms, chopped
1 green onion, sliced thin and chopped into 2-inch pieces
1 teaspoon minced garlic
Black pepper to taste
1 cup fresh baby spinach, chopped
2 slices of Swiss cheese, halved
1/2 packet of Shake and Bake coating, or any other breading

Butterfly the chicken breasts by cutting through the middle of them lengthwise, but don’t cut all the way through. Lay the chicken down flat on a cutting board and cover with plastic wrap. Pound the chicken with a meat mallet until about 1/4-inch thick. In a skillet, add the butter, mushrooms, green onion, garlic, and pepper. Sauté on medium heat for about five to seven minutes. Add the chopped spinach and stir until wilted, just a minute more or so.  Lay the slices of Swiss cheese down one side of each chicken breast, and spoon half the spinach mixture over each. Fold the other half of the chicken over that then secure with toothpicks. Dredge the stuffed chicken in the breading until fully coated. Bake in a preheated 375-degree oven for 35-40 minutes until done. About 10 minutes before the chicken was done I made the herbed couscous and asparagus, and we all sat down to eat at a decent hour!