Sunday, I made Josh dinner and tried out my Stuffed Chicken Breast. I love this recipe because you can stuff the bird with whatever you like. On the menu this time was spinach, green and white onions, garlic, and provolone cheese.
I lb of boneless, skinless chicken breast
1 green onion
1 small white onion
6 oz. of fresh spinach
3 tablespoons chopped garlic
2-3 slices of Provolone cheese
Salt & pepper
Sautee spinach, onions, and garlic until soft and set aside. Clean off the unwanted fat from the chicken breast and slice in half as if to butterfly, only cutting all the way through. Work with one half at a time, seasoning with salt & pepper and any poultry seasoning you have on hand. Rub with olive oil and lay half of a cheese slice on chicken breast. Spread a spoonful of spinach mixture on top of cheese. Grab one end of the chicken breast and roll, tuck, and secure with skewers (toothpicks are not strong enough). Do this with the rest of the chicken breasts and lay in a baking dish with even spacing between each one.
Bake for 40 min on 350 degrees until juices in the chicken run clear. I cut a slice in the largest breast to make sure there is no pink center. You can bake for longer to brown the chicken, but be careful not to dry it out.
Tip: Line the baking pain with foil for easy clean up
I served with sauteed carrots, spinach, pasta, and homemade Alfredo sauce. The cheese gets all browned and bubbly and the onions and spinach added a mild, but fresh flavor. The chicken was moist and juicy. I’ve tried this recipe with peppers and also with flank steak, but this way is my favorite. Josh loved it also 🙂