Stuffed Chicken, Mashed Purple Potatoes and Wilted Spinach

I finally had a Sunday where I did a whole lot of nothing. Nothing = relaxing at the pool with a good book and going to Target for unecesssary fun goodies. I had plenty of time in my day to make a real meal. I recently came to the conclusion that Whole Foods' chicken breast are 45,000 times better than Publix's. I swear they are plumper and juicier - kind of like the difference between these two ladies:

vs.

Jennifer/Publix -- you're satisfying enough, but Whole Foods/Angelina really has what I want.

Now that I sound like the lesbian that I am not, let's discuss my meal choices and not Brad's. I thought about stuffing chicken with goat cheese, but let's face it: I've been there, done that. My cooking partner suggested we use Fontina. Fontina is a cow's milk Italian cheese that is usually semi-soft and melts well. The WF cheese lady suggested we also stuff the chicken with some of their marinated roasted tomatoes. We also picked up a bag of spinach (I was desperate to get my veggie on), some goat cheese, and a few purple potatoes.

To make the chicken, I pounded each breast until it was thin enough to stuff and roll. I discovered that a full wine bottle works as an excellent meat pounder if you don't have one. Seriously. Here we have the chicken with fontina, roasted tomatoes, and spinach leaves:

I folded one end over the other, sprinkled fresh ground pepper on top, and baked for 30 minutes at 350*. While that was being prepped, my sous chef cut up the purple potatoes for boiling:

 

Aren't they pretty? Throw in some sweet potatoes and we could have a Clemson party! After these boiled, they were mashed with skim milk and goat cheese! The consistency of the purple potatoes was just like regular potatoes - soft enough to mash with the back of a fork, but even more fun to eat. 

I also cured my green craving by throwing the remaining spinach into a pan with leftover olive oil from the roasted tomatoes, plus some garlic. I sauteed the spinach long enough to wilt -- it only takes a couple minutes. 

Everything plated and ready to be devoured by yours truly:

Everything was so good, but the potatoes were my favorite. I think I just had fun eating them because they were purple. If only lime green potatoes existed...

And here's a shot of the chicken from the inside:

Yummy mummy!! Later this week I'll be featuring another meal with chicken, potatoes, and veggies...but with a very special video on how to carve a chicken. Trust me, it is special.