And with each change, the opportunity to re-invent and re-define ourselves.
One of life's little known secrets is that we will each have the occasion to experience new versions of who we are; for most of us this will occur many times over.
I am currently in such transit.
After having defined myself as "mom" in its many incarnations: "mommy of toddler," "science fair guru," "soccer mom," and most recently "mother of a teenage boy," it is an odd transition to find myself, now, as "mother of an adult child."
Especially in the arena of groceries and cooking.
I have been so used to shopping and cooking for a hungry teenager and his multitude of friends, that I'm just now getting the hang of not having to buy bulk.
I also have to adjust my recipes because I no longer need to cook things that serve 6 or 8.
So last night I came up with one of my first "dinners for two."
I had boneless skinless chicken breasts, spinach, prawns, and mushrooms kicking around and began to conceptualize a dish using these elements - perhaps stuffing the chicken breasts with the spinach and prawns and then making a mushroom sauce to drizzle over.
High praise indeed.
As I move forward and turn the page on an already written chapter of my own life's book, I do so with gratitude.
I have raised a son.
A human being of worth and integrity who is out in the world making his own difference; and though my days as mommy have reached an end, I'm excited about the many adventures still to come.
Connected to that, I take great pleasure in the fun of playing "mad scientist" in the kitchen coming up with new dishes and flavours to share with all of you.
I hope you enjoy...
Roasted Chicken Breasts Stuffed with Spinach and Prawns
For printable recipe click HERE
Ingredients - Stuffing
- 1/2 package frozen spinach, thawed
- 6 cooked prawns cut into bite size pieces
- 2 Tbsp cream cheese
- Zest and juice of half a lemon
- 1 Tbsp chopped fresh chives or the green part of 1scallion chopped
- 2 cloves minced garlic
- 1/2 tsp salt
- 1/4 tsp pepper
For the chicken...
Pound 2 boneless, skinless chicken breasts until they are thin and easy to roll. Brush on either side with extra virgin olive oil. Sprinkle with salt, pepper, garlic powder, and thyme (about 1/8 to 1/4 tsp each)
Place an equal amount of stuffing on each breast and then fold together using toothpicks to hold them together.
Heat one Tbsp extra virgin olive oil in a large non-stick skillet and sear the chicken on either side
Until golden brown
Place chicken breasts on a cookie sheet sprayed with PAM and bake in a 350 oven for 40 minutes.
For the Mushroom Sauce
- 6-8 button mushrooms, sliced thin
- 2 cloves minced garlic
- 2 Tbsp butter
- 1 Tbsp flour
- 1 cup low sodium chicken broth
- 1 Tbsp balsamic vinegar
- 1/2 tsp thyme
- Saute the mushrooms in the same pan and oil the chicken was browned in. Saute until golden and the mushrooms begin to lose their water.
- Add the butter to pan and melt
- Add the garlic and stir just until it sizzles
- Add the flour and stir to form a roux
- Add the stock, vinegar, and seasoning. Stir to let thicken, and keep warm to serve over chicken.