Candy Cane Chicken:
Festive Christmas Dinner Recipe

Made you look! No, these chicken breasts aren't stuffed with candy canes. Rather, the red and green filling gives the completed dish a festive look that makes it a perfect Christmas dinner party recipe. Makes 6 servings.

Ingredients:
6 boneless skinless chicken breasts
8 oz. fresh baby spinach, chopped
8 oz. feta cheese, crumbled
8 oil-packed sun-dried tomatoes
2 tbsp. fresh basil, sliced
8 oz crimini mushrooms, sliced
1 red bell pepper, seeded & chopped
1 purple onion, chopped
6 cloves garlic, chopped
3 tbsp extra virgin olive oil
salt and pepper, to taste

Instructions: Preheat oven to 350 degrees F.

Slice each chicken breast partway in half with a very sharp knife. Be careful not to cut all the way through. Open chicken breast (sort of like a book) and flatten slightly with a mallet. Meat should be about 1/2 an inch thick.

Sprinkle both sides with salt and pepper to taste.

In large frying pan, heat olive oil. Add onion, pepper, and garlic. Saute three to five minutes, then add the mushrooms and sauté until veggies are tender.

Stir in chopped spinach and basil. Cover until spinach wilts.

Remove from heat. Stir in the feta. Add salt and pepper (to taste).

Place one-sixth of cheese mixture on each chicken breast. Neatly roll the breast into a tube. Secure with toothpicks or string (string is generally more secure). Bake (don't allow them to touch) in a greased casserole dish for 20-25 minutes. Slice before serving.

Try this recipe pre-sliced as a pretty and festive Christmas buffet main dish (see photo). And check here for some creative buffet table setting ideas.

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