Off-the-cuff-use-up-what-I-need-to-improvisational dinner

I love these off-the-cuff-use-up-what-I-need-to-improvisational dinners. They're always fun for experimenting.

Last night I pounded out two chicken breasts, and sprinkled with salt, pepper and garlic powder. I placed 3 small slices each of light havarti and 3 small sage leaves on half of the breast. I then folded over and secured with three toothpicks. I seasoned the outside of the chicken with more salt and pepper. Next I browned in a grill pan over med-high heat for four minutes on each side. I transferred to a baking dish and popped in a 350 degree oven for 20 minutes. I allowed to sit for 5 minutes before serving.

While the chicken was baking, the hubby grilled some corn on the cob (method here). I chopped up some orange bell pepper, sauteed it in a little olive oil in a pot until soft and added about 3/4 lb of baby spinach and about a teaspoon of crushed garlic. I stirred over medium heat until the spinach was wilted. Then I added about 1/4 cup of heavy cream and bumped the heat up and continued stirring until it reduced by half.
When the corn was done I let it cool for about 5 minutes and then I scraped it off the cobs. I tossed in a bowl with some rosemary-garlic-parsley herb butter I had made from last week and added a little salt to taste.I piled the creamed spinach on the plate, topped with a chicken breast, poured a little of the cream over the breast and accompanied with the corn. Dinner was done!