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
- 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.
- This recipe was entered in the contest for Your Best Spinach Recipe
More Great Recipes: Side Dishes|Cheese & Dairy|Vegetables|Appetizers|Chicken
