I’m happy to welcome Sarah from Frontier Kitchen today. She’s blogs about her tasty creations in the kitchen! I love trying her recipes! There are so many great ones we’ve tried! In fact, we had her griddle cakes this morning!
Let me start off by saying that I love love love Danielle’s site. It has made my life so much easier when it comes to finding good deals and getting prepared for the grocery store run each week.
I thought it would be fun to take some of the weekly sale items from King Soopers and show you how easy it is to put together an affordable meal. Actually, whenever I’m stuck in a rut and can’t figure out what the heck to cook for dinner, I’ll check out the sales and use them as inspiration. If couponing isn’t for you, you could still save tons of money by just basing your meals off of what proteins, fruits and vegetables are on sale that week.
All the ingredients I used in this recipe are currently on sale at King Soopers and are items that frequently go on sale so you can save this recipe for future use, if you’d like.
Mozzarella and Spinach Stuffed Chicken Bundles with a Brown Mustard Sauce
4 chicken breasts (3.65) On sale this week at King Soopers for 1.88/lb.
½ box frozen spinach, thawed and drained (0.49)
4 slices mozzarella cheese (0.40) Sargento is cheap this week with the March to Savings sale.
2 tbsp. butter (0.10) Challenge butter is on sale 2/5.00, coupled with the coupon found here, it is just 1.50/lb.
1 tbsp. spicy brown mustard (0.05)
1 cup chicken broth (free – homemade)
Splash of white wine, optional (0.20)
Using a rolling pin or meat tenderizer, hammer the chicken out until it is about 1/3”-1/2” thick. In the middle of each chicken breast, place a slice of mozzarella cheese and a ¼ of the spinach. Roll each chicken breast up so that the meat surrounds the cheese and spinach. Secure the ends together by sliding a couple toothpicks through the meat.
In a large skillet, heat 2 tbsp. of vegetable oil over medium heat. Carefully add each chicken bundle to the pan. Cook for 5-8 minutes on each side, allowing the meat to get slightly caramelized and golden brown. Transfer the bundles to a baking dish; cover. Continue to cook the bundles in an oven preheated to 350 for 15-20 minutes or until the meat is no longer pink inside.
While the chicken is cooking, melt butter in a saucepan over medium heat. Whisk in brown mustard and chicken broth; add a splash of wine if you like. Allow the sauce to come to a boil, stirring occasionally. Reduce the sauce to almost half its volume by allowing it to boil for a few more minutes.
When the chicken is finished, remove toothpicks and serve with the mustard sauce drizzled on top. Serve with whole wheat bread and lightly steamed vegetables.
Hope you all enjoy the recipe!