- 3-quart Dutch Oven
- Paella Pan with Cover
- Chef’s Knife
- 3-quart Mixing Bowl
- 1-quart Mixing Bowl
- Filet Knife
- ¼ clove garlic, chopped
- ¼ medium onion, chopped
- ¼ pound fresh spinach, rinsed and drained
- ¼ (15-ounce) can artichokes, drained
- 2 ounces low-fat feta cheese
- 2 (5-ounce) chicken breasts, boneless and skinless
- Salt, black pepper and paprika to taste
- ½ tablespoons fresh parsley
- 2 tablespoons dry white wine
- 4 tablespoons Sun-dried Tomato Dressing
Stuffing Procedure: Chop garlic and onion with the Chef’s Knife; sauté for one minute in the 3-quart Dutch Oven. Add spinach and cook for one more minute. In the 3-quart Mixing Bowl, place the ingredients from the Dutch Oven. Stir in artichokes and feta cheese; mix well. Divide the stuffing mixture in half and place one half in the 1-quart Mixing Bowl. Keep this away from the cutting board to prevent it from getting in contact with the raw chicken. With the other half, you will stuff the 2 chicken breasts.
Chicken Procedure: Remove extra skin; season with salt, pepper, paprika, and parsley. With the Filet Knife make a cut on the thickest side of each chicken breast. Once the knife is inside, move the tip from side to side to make a half-inch slit (approximately one centimeter,) from where the chicken will be stuffed.
Pre-heat the Paella Pan for about four minutes at medium-high heat. Add stuffed chicken; cook for approximately eight minutes with the cover on and the Redy-cook valve open. Turn the chicken over. Add white wine, and cover with the valve open. When it whistles, close it and reduce heat to low. Cook for 10 more minutes.
Cut the chicken in pieces and serve over portions of the remaining mixture. Drizzle the Sun-dried tomato dressing over each plate and serve with wild rice.