stuffed chicken

In keeping with my new effort to use everything in the fridge before it goes bad, I found myself digging through the refrigerator the other night for something to go with the chicken breasts thawing in the sink. (Apparently you’re not supposed to thaw meat in the sink; rather, you’re supposed to put it in the refrigerator. My mother thawed meat in the sink all the time and I’m still alive, so I’ll take my chances.) I located a head of broccoli slowly turning slimy in the crisper drawer — why can’t we have clear crispers? I lose more produce that way … — and the leftover spinach from the floor soup of a few weeks ago, so I decided to mix it all together with some fresh garlic and mozzarella we had on hand and make stuffed chicken.

The goods, waiting to be crammed into unsuspecting poultry.

The Husband ventured into the kitchen to help, which is appreciated but rather difficult when one’s kitchen is the size of a closet. Between the two of us bumping into each other and someone absentmindedly turning off the oven in the chaos, it’s a wonder we came up with anything, but the chicken actually turned out pretty well! I made some rotini pasta with butter and garlic and topped it with the leftover broccoli, and The Husband heated some of the rosemary and olive oil bread from the floor soup. It was wonderful:

The plate looks horribly bare, but I promise no one starved.

Next week is a very exciting week — in addition to graduation (Friday) and my 28th birthday (Saturday), I’m very much looking forward to the first-ever father/daughter Dumbass Gourmet. We haven’t chosen a recipe yet, but rest assured there will be much wine involved, if not in the food then definitely in the preparation of the food. If you’re lucky, I’ll write it up while I’m still loopy.