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Spinaccomato Stuffed Chicken with Basil and Cheeses

by:
March 11, 2010
0 Reviews
Spinaccomato Stuffed Chicken with Basil and Cheeses
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
Ingredients
  • 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
In This Recipe
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Directions
  1. Preheat oven to 350 degrees F.
  2. Season both sides of chicken with salt and pepper.
  3. 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.
  4. Roll up into cylinder folding in the sides to seal closed.
  5. Place seam side down into lightly greased baking dish.
  6. Top each breast with 1 tablespoon of both mozzarella and parmesan.
  7. Cover and bake 25 minutes.
  8. Remove foil and continue cooking another 5 minutes, until juices run clear and cheese is slightly browned on top.
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