I credit this recipe to my friend since the 4th grade and coworker Blair. She calls it “Cream Cheese Chicken Bundles.” I call it “Cheesy Chicken Bundles” because I can’t ever seem to get the name right. Whatever. It is the best chicken recipe I have tried lately and you can call it healthy since it is stuffed with leafy greens and you can use reduced fat other ingredients:
1 1/2 cups spaghetti sauce, heated
The first time I made this, I totally had to improvise; I had nothing to pound out the chicken with, so I used a cheap bottle of wine (so I wouldn’t be sad if it broke) and, of course, had no toothpicks, but it turned out fantastic anyway. Tom and I omit the spaghetti sauce. It just doesn’t need it.
This time we had it with the fabulous Hasselback Potatoes (previously listed) and Tom’s famous asparagus (I hated asparagus until I had it this way) which consists of:
however much asparagus you want
enough olive oil to coat it
as much garlic as you like
1) Preheat oven to 375.
2) Break woody ends off aspargus.
3) Bathe the asparagus in plastic ziploc bag with enough olive oil to coat each piece and the garlic. Added bonus if you grate the garlic.
4) Spread out evenly on baking sheet and sprinkle with kosher salt.
5) Bake for around 20 min (less if they’re skinny, or you get asparagus fries), until tender, but a little crisp on the outside.