Spinaccomato Stuffed Chicken with Basil and Cheeses

By JennT1981 • March 11, 2010 • 0 Comments

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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

Serves 2

2 chicken breasts, pounded 1/4 inch thick
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup fresh spinach, divided
6 fresh basil leaves, divided
1/2 cup broccoli florets, divided
1 tablespoon sundried tomatoes, finely chopped
1/4 cup mozzarella, shredded
2 tablespoons mozzarella, shredded
2 tablespoons feta, divided
1/4 cup freshly grated parmesan, divided

Preheat oven to 350 degrees F.
Season both sides of chicken with salt and pepper.
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.
Roll up into cylinder folding in the sides to seal closed.
Place seam side down into lightly greased baking dish.
Top each breast with 1 tablespoon of both mozzarella and parmesan.
Cover and bake 25 minutes.
Remove foil and continue cooking another 5 minutes, until juices run clear and cheese is slightly browned on top.