When you and your friends decide to be sophisticated and have a wine and charcuterie night, what do you do with the leftovers? Make up a meal, of course!
A few months ago my friends and I just wanted a chill girl’s night in. That resulted in us channeling our inner refined selves and deciding on a wine and cheese night. Each friend brought a meat, cheese, or edible arrangement to compliment the charcuterie board – ie, nuts, fruits, jelly. And in case you were wondering, charcuterie is a French word for any smoked, dry-cured, or cooked meat.
The next day though, my creative juices got flowing and I decided to make a little dinner out of the cheese and jelly I had leftover from charcuterie night. I supplied Brie cheese, raspberry jelly and some grapes to complete the spread, so staring at the ingredients plus what I already had in my fridge, I came up with spinach and Brie stuffed chicken with a raspberry jelly reduction.
Raspberry reduction? Who am I?! HA! Totally watch too much Food Network. Anyhoo, read on for ingredients and instructions to make your own version:
• Prepare chicken – season however you’d like. Looking back, I wish I used rosemary!
• Stuff chicken with slice of brie cheese and handful of spinach.
• Seal with toothpick. I didn’t have any on hand so I used cakepop straws.
• Pop in oven, let bake til done.
• Take 2-3 spoonfulls of raspberry jelly. Add to pot of boiling water.
• Add chicken broth to “jelly water.” I typically use low sodium broth, but that’s just my preference.
• Let cook til reduced to a sauce-like substance.
• Drizzle over chicken when done cooking.
So next time you have interesting leftover ingredients, take a moment to figure out how you can create something unique and delicious!
**Thanks for reading; you’re F.A.Bulous.