Saffron Rice Stuffed Chicken
1 cup saffron rice (seasoned rice will be fine if you don't have this)
1 cup baby spinach, chiffonaded
1/2 green bell pepper, finely diced
3 cloves garlic, minced
1/4 gouda, shredded
1 tsp salt
2 chicken breasts, butterfliedsalt and pepper to taste
Preheat oven to 375 degrees. In a bowl, mix saffron rice, spinach, bell pepper, garlic, gouda. Taking 2 tbsp of rice mixture and flatten it onto the chicken. Roll chicken and place in greased pan. Salt and pepper top of chicken to taste and drizzle EVOO over the top. Bake in oven for 35 minutes; broil for 5 to brown the top.
For the pasta I sauteed minced garlic, julienned radishes, and radish greens in some EVOO and then tossed in my pasta. Pretty good.