The last few months I’ve been in a rut. A dinner rut that is.
Do you ever get stuck just rotating the same old recipes over and over again? You’d think a food blogger would be immune to such things because we always have food ideas dancing in our heads. But, we get tired and bored and uninspired just like everyone else it seems.
Last week I finally decided enough is enough and I sat down for several hours and created 60 dinner meal plans to choose from. I have hundreds of recipes on my own blog along with piles and piles of cookbooks. I’m also slightly addicted to tearing recipes out of magazines that I can tweak in one way or another.
Having food allergies means tweaking is a must usually, and if I’m feeling energetic, it’s fun to come up with fresh ideas to put on table. Now we have some old favorites mixed with new dishes to try over the next few weeks and I’m no longer in a boring rut.
The photos don’t really do the dish justice, unfortunately. It comes out of the oven so gorgeous! It’s the time of year when our daylight is diminishing at an alarming rate which makes for terrible food photography. I prefer to rely on natural light, but this house is so dark, I may have to invest in some photography lighting or get creative with a light box.
Before you decide to add this dish to your menu, I’m going to be honest with you and tell you I did not like the addition of bacon.
I was feeling a little queasy before dinner and the first bite with the bacon was not appealing to me. Once I removed it from the middle of my chicken breast, I thoroughly enjoyed the recipe.
My husband thought the bacon added a nice flavor. So I’ll leave it up to you. I served it with my grain free Garlic & Kalamata Olive Bread which was a very tasty combination!
Grain Free Dairy Free ~ Simple Stuffed Chicken Breasts
Preheat Oven to 350 degrees.
2 Boneless Skinless Chicken Breasts, sliced open like a book
About 2 Tablespoons Crumbled Sheep’s Milk Feta
About 1/4 Cup Grated Sheep’s Milk Parmesan + more to top breasts at end of cooking
About 2 Tablespoons of Diaya Cheddar Style Shreds
1 Cup of Fresh Baby Spinach, chopped
A Few Very Thin Slices of Red Onion
2 Slices of Cooked Bacon, chopped (see post above…I didn’t like the bacon)
1/2 Jar of Your Favorite Store Bought Marinara Sauce
Drizzle a little olive oil in a small baking dish. Place the breasts in the dish and stuff with the cheeses, spinach, onion, and *bacon. Add the marinara sauce, cover with tin foil, and bake for 45 minutes. Remove the foil, add more grated sheep’s Parmesan on top of the breasts and continue baking until the parm is lightly melted and a beginning to color. About 10 more minutes. Serve with your favorite crusty bread and a salad if you’re not too lazy to make one like I was!