Author Notes
This recipe was inspired by a dish I oftened ordered when I lived down in San Diego and was able to visit a restaurant called Uno's Chicago Bar and Grill. Super flavorful and simple to prepare, a chicken dish that can use almost any substitutes and still be just as delicious. It's usually served with a creamy pesto penne pasta which I find a heavenly pair! —JennT1981
Ingredients
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2
chicken breasts, pounded 1/4 inch thick
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1/2 teaspoon
salt
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1/4 teaspoon
pepper
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1 cup
fresh spinach, divided
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6
fresh basil leaves, divided
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1/2 cup
broccoli florets, divided
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1 tablespoon
sundried tomatoes, finely chopped
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1/4 cup
mozzarella, shredded
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2 tablespoons
mozzarella, shredded
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2 tablespoons
feta, divided
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1/4 cup
freshly grated parmesan, divided
Directions
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Preheat oven to 350 degrees F.
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Season both sides of chicken with salt and pepper.
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Evenly fill the center of each breast with ½ cup spinach, ¼ cup broccoli, ½ tablespoon sundried tomato, 2 tablespoon mozzarella, 1 tablespoon feta and 1 tablespoon parmesan.
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Roll up into cylinder folding in the sides to seal closed.
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Place seam side down into lightly greased baking dish.
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Top each breast with 1 tablespoon of both mozzarella and parmesan.
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Cover and bake 25 minutes.
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Remove foil and continue cooking another 5 minutes, until juices run clear and cheese is slightly browned on top.
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