Take the Pain and FOFF Stuffed Chicken Breasts

by Joanne on February 27, 2013

As the minor discomforts set in after training for race month after month, I turn to some motivational quotes, quips, and stories to keep my head and heart in the game. Especially since I’ve got at least a couple more 20 or 20 plus milers on tap before April 15th.  Those long runs are not always the best so I prepare for whatever the day may bring.

– Chris Lear, author of Running with the Buffaloes”

In football, you might get your bell rung, but you go in with the expectation that you might get hurt, and you hope to win and come out unscathed.  As a distance runner, you know you’re going to get your bell rung.  Distance runners are experts at pain, discomfort, and fear.  You’re not coming away feeling good.  It’s a matter of how much pain you can deal with on those days.  It’s not a strategy.  It’s just a callusing of the mind and body to deal with discomfort.  Any serious runner bounces back.  That’s the nature of their game.  Taking pain.

What is your favorite story or quote that keeps you going when the going gets tough?

Stuff This…Chicken Breast with a vegetarian option using ricotta and spinach filling.

This was a recipe just for Ted…initially. 

Eggplant dip stuffed chicken and salmon squash1

Then I had so much “stuffing” left over, I decided to make myself something with it.  Before you look at the photo and thing “Eewwww”  it wasn’t an “eewwww” it was a “YUMMMM!”  Healthy, low in fat, high in ….everything else good. *It’s getting late and my mind is beginning to shut down.  

Lentil Patties with Ricotta and Spinach

Eggplant dip stuffed chicken and salmon squash2

On both counts, this meal was another Carla Vavala inspired success.  Carla’s book Fusion of Food and Friends offers pages of good and easy, tasty meals for everyone to enjoy. 

Eggplant dip stuffed chicken and salmon squash6

This recipe will serve 6

  • 1/2 cup part skim ricotta cheese
  • 1/2 cup grated parmesan cheese
  • 1/2 cup gruyere cheese
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp garlic powder
  • 10 oz bag frozen but defrosted spinach – drain of all moisture
  • 1 large egg
  • 6 boneless, skinless chicken breasts *Don’t eat meat? See below.
  • 3/4 cup dry white wine

Preheat the oven to 350 F.

In a medium bowl, mix all three cheeses, salt, pepper, garlic, spinach and egg.

Pound the chicken thin then layout flat.  Spoon equal portions of cheese – spinach mix into each breast and roll up jelly-roll style. Place seam down on a 9 x 13 baking dish.

Pour wine over chicken, cover and bake for 30 minutes.

Uncover and continue to cook for 15 more minutes. Spoon wine sauce over chicken to serve.

Eggplant dip stuffed chicken and salmon squash10

*Lentil Patties:   If you don’t eat meat, try mixing lentils or beans into the cheese and spinach mix.  I used a can of well drained Fat Free Lentil Soup.  I formed patties and cooked in the oven for 40 minutes at 350 F. 

Eggplant dip stuffed chicken and salmon squash11

What meat based dish have you turned into a true vegetarian delight?

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