Stuffed Chicken

Mmm...

My kids love chicken, cheese, and sometimes don't eat their vegetables; which is why this recipe is perfect *Evil Genius Laugh*

I'm making this for dinner tonight.  After I'm done I'll post the pictures for easier directions.

You'll need:
About 8 chicken breasts
1 red bell pepper, cut into strips
1/2 onion, cut into half circle slices
1 1/2 cups chopped spinach, kale, or swiss chard (leaves only)
1 cup crumbled feta cheese
2 cloves garlic
balsamic vinegar
olive oil
juice and zest of one lemon
salt and pepper
3 tbs total of dried herbs (I like oregano, basil, and parsley)

Cut the chicken breasts in half, horizontally, lengthwise, but leave a "hinge" so it's still attached.  When you're done, it should look like one big, flat, chicken breast (lol).

Take a little of each of the veggies you cut up, and place them lengthwise on the chicken.  Roll the chicken up and place it in a casserole dish.  Repeat the same thing with all of the pieces of chicken and arrange in a casserole dish.  They should all touch each other.  If they don't, add more!  :-)

In a small bowl or blender, mix together about 4 tbs olive oil, the juice and zest of one lemon, balsamic vinegar, salt and pepper, the dried herbs, and garlic.  Paint the mixture all over the chicken.

Bake for about 1 hour on 365.

Since the chicken has veggies in it already, you don't need lots of sides.  Just potatoes, rice, or salad with bread is good.

My kids love it.  And I like it because they really have no choice but to eat the vegetables:-)

ADDITION:  I made this dish tonight, only I used cheddar instead of feta and added asparagus.  I served it with Pasta Primavera (click for recipe).  My seven year old step son helped me make everything and he had a lot of fun.  Cooking that involves kids is always great because it teaches them about food, nutrition, and how to cook.  Love it.