Chicken stuffed with P,G,S and spinach artichoke dip

I made chicken breast rolled around prosciutto, shredded gruyere, and spinach. I saw the recipe on the “We are not Martha” blog, which has some good pictures. The author got the recipe from Cooking Light, which I referred to so I knew the exact cooking times. We made 4 chicken breasts and half of the sauce. I stuffed the chicken and rolled it up in plastic wrap overnight with toothpicks. We only sauteed the chicken and skipped the oven step. The biggest breast was a tiny bit raw in the middle. Next time – saute a little less and cook in the oven for 5 minutes, or cover the skillet a lot more. After removing the chicken from the pan, I made the sauce. After adding the chicken stock, it cooked and thickened a lot faster than I was expecting. We didn’t even use the cornstarch slurry. I would want to take it off of the heat a tiny bit earlier so it will be a little more liquid-y next time. But this chicken was AWESOME! Very cute too. 🙂 It was pretty moist, especially in the middle, and it has a ton of flavor. I cooked the rest of the gnocchi from my first ever homemade batch, and threw it into the skillet and rolled them around some.

On the side, a new spinach artichoke dip from RZ, called Artichoke Spinach Dip from Olive Garden. Used 8 oz cream cheese, half box of frozen spinach, half can artichokes, little extra parmesan on top. Popped it under the broiler and ate! Way less cooking and fewer ingredients than my original SA dip, and totally delicious. We’ll be comparing to the other recipe Wednesday night!