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
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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
- 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
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