Weeknight dinners. The bane of like, every American’s existence. I get it. I am in a completely uncommon situation where my husband works and we have no children and right now I’m not working so I have practically all day to decide what is for dinner and then make it. I am part of the 1%.
Not that super wealthy 1%, but the 1% of stay at home wives that don’t have kids. (Trust me, this can’t last forever. I am bored to tears.)
But just because I am home all day doesn’t mean I stew and fret over what’s for dinner. I have mother daughter yoga to do. This girl is busy.
So I decided we would keep up the whole “If you were working, how much time would you really spend on dinner” dance. That way, we keep some sort of a schedule about life. You know, that whole, get up at 10, go to bed at 12, sweatpants all day and no make-up schedule.
This dinner fits into the “under an hour” category, and that’s probably because it was definitely happy hour while I was cooking…
Chicken filled with bacon, peppers, onions, spinach, and ricotta cheese. Simple and lovely.
- green pepper - 1, diced
- onion - 1, diced
- garlic - 4 cloves, chopped
- bacon - 4 strips
- chicken - 4, boneless skinless breast, butterflied
- ricotta - 1/2 cup
- spinach - 2 cups
- chicken stock - 3/4 cup
- heavy cream - 1/4 cup
- salt and pepper - 1 teaspoon each
- olive oil - 2 tablespoons