Lunch with Dad

I only have one class in the mornings on Mondays so I invited Dad over to have lunch with me this last week. Here's the recipe from our delicious lunch (if I do say so myself):

Pecan-Breaded Spinach and Artichoke Stuffed Chicken
4 chicken breasts, hammered flat
2tbs extra virgin olive oil
1/2 medium onion, chopped
1/4 tbs garlic powder
1 cup spinach, chopped
I can medium artichoke hearts
1/4 cup cream cheese
1/4 sour cream
1/2 shredded mozzarella
1/4 cup shredded parmesan
1 cup pecans, crushed

Heat the olive oil in a large skillet and add the chopped onions. Cook, covered, for 5 minutes and then add the spinach and garlic powder. Cook for 5 more minutes. Add the cream cheese and sour cream. Remove from heat. Allow to cool for 10 minutes. Add cheeses and stir. Spoon onto the chicken. Roll up the chicken and secure with toothpicks.

Cover the chicken rolls in crushed pecans. Spray a 9x13 glass dish with cooking spray. Place the chicken in the dish and cover with the remaining pecans.

Bake for 30 minutes on 350 degree or until chicken is cooked through.

I forgot to take a photo when the chicken was done baking, but it was tasty, I can tell you that much. I served it with some garlic, sea salt and cracked pepper seasoned, fresh green beans.