Stuffed Chicken, Mash Potatoes and Wilted Spinach

Man, was this delicious. I was so impressed with this dish. Using ingredients we had in the house and adding Dave's favorite component (tomato sauce) really created a great dinner for a cold night. I've commented on it before but the weather just hasn't been cooperating. We haven't had a summer yet. The rain and clouds continue to haunt us. Denver has had tornadoes each afternoon since this past weekend. On my way to work today I heard about one that touched down north of Denver and destroyed some vegetable crops. Not good. So when I came home after trying to take the dogs for a hike and get my mountain bike fixed (unsuccessfully) we wanted something to take the chill out of our bones. This did the trick!

Goat Cheese Stuffed Chicken
2 chicken breasts
1/2 C diced yellow onion
3 garlic cloves, minced

3-5 sage leaves, minced

1/4 C goat cheese

1/8 C Italian breadcrumbs

1 egg, beaten

2 T evoo

1/4 C chicken broth

1-2 C tomato sauce

Mashed Reds
4-5 red skinned potatoes, diced
1 T salt
2-4 sage leaves, minced
1/4 C sour cream (light)
milk
1 T butter

Wilted Spinach
3 large hand fulls of fresh spinach
1/2 t salt
fresh cracked black pepper
evoo
Fore the Stuffed Chicken: Butterfly each breast and pound thin. Heat 1 T evoo in a medium skillet over medhigh heat. Add the diced onions and saute until soft. Add garlic and sage and cook for 5 more minutes. Remove from heat and transfer to a small bowl. Let it cool down for 10 minutes then add the goat cheese and mix to combine. Spoon 1/2 of the cheese mixture on each butterflied breast and fold over, lightly press down to create a pocket. Gently brush each chicken pocket with egg and coat with breadcrumbs. Heat remaining evoo in same skillet over medhigh heat. Cook chicken 4-5 minutes per side until lightly browned. Add chicken broth and cover for 5-7 minutes or until chicken is cooked through. Remove to a plate and cover to keep warm while you make the spinach.
For the Mashed Reds: Boil salted water and add diced potatoes and cook until tender. Drain water and return to same pot. Add butter, sage and sour cream. Mash using a potato masher adding milk until well mixed/ mashed.

For Wilted Spinach: Heat evoo in the same skillet used for chicken. Add spinach, salt, pepper and broth. Cook for 2-3 minutes until just wilted.

To assemble dish: Place a scoop of mashed potatoes on each plate. Top with chicken and then spinach. Finish with a spoonful of tomato sauce and enjoy!