Well here comes the cooking part of my blog. This was last nights dinner Chicken breast stuffed with artichoke and spinach, wrapped in bacon just to add insult to injury. I started by brining the chicken in salted, sweetened water with lots of black pepper, in fact they defrosted in the brine. Then I opened them up and pounded them inside a plastic bag with a trusty cast iron pan. I made a filling almost like that delicious artichoke heart and spinach dip with a little mayo, a little cream cheese , chopped canned artichoke hearts and thawed chopped spinach, grated Romano, chopped garlic, salt and pepper.
Then I laid the chicken out and plopped the filling in and rolled it up with a couple pieces of bacon around it and baked on a rack at 350 for a bout 45 minutes yum. I served it with cauliflowerHere they are going in the oven. Of course there was some wine consumed with it and I would recommend a nice Pinot Grigio. It was so nice yesterday that I was able to sit on my back deck and read for about an hour, after I finished painting and shopping, with a glass of that pinot grigio and I really enjoyed it.