Spinach and Mozzarella Stuffed Chicken Breasts

4 cups baby spinach

4 chicken breasts

8 oz mozzarella , shredded or sliced

1/2 cup fresh basil leaves

Salt & pepper , to taste

2 teaspoons oregano, fresh or dried

3 tablespoons olive oil, divided


Microwave the baby spinach in 30 second intervals until it is wilted (about 1-2 minutes total). Use paper towels or a clean kitchen towel to soak up the extra liquid from the spinach. Be careful, it will be hot!

Make a pocket in each chicken breast, taking care not to slice all the way through. Generously season the outsides of each chicken breast with salt, pepper, and oregano. Stuff each chicken breast with 1/4 of the spinach, 2 oz of mozzarella, and about 3-4 basil leaves. If needed, use a toothpick to "sew" up the chicken breasts so the stuffing doesn't fall out.

Heat 2 tablespoons of olive oil in a large skillet. Carefully place the chicken breasts in the skillet smooth side down. Cook over high heat for 5 minutes. Use tongs to carefully flip each chicken breast, taking care not to lose the filling. Cook for 3 minutes on the other side.

Place breasts on a baking sheet for 10-15 minutes, or until the chicken is cooked all the way through.

Recent Posts

See All

Lemon Roasted Asparagus

1 lb fresh asparagus , trimmed 2 tbsp olive oil 2 cloves garlic , minced 2 tbsp parmesan , grated 1 lemon , thinly sliced 2 tbsp freshly squeezed lemon juice (approx. 1 lemon) 1/2 tsp sea salt 1/4 tsp

Bruschetta

6 ripe tomatoes (about 1 1/2 lbs) 2 cloves garlic, minced (about 2 teaspoons) 1 Tbsp extra virgin olive oil 1 teaspoon balsamic vinegar 6-8 fresh basil leaves, thinly sliced* or chopped 3/4 teaspoon s

Risotto

6 servings 8 cups canned low-salt chicken broth 1/2-ounce dried porcini mushrooms 1/4 cup unsalted butter 2 tablespoons olive oil 2 cups finely chopped onions 10 ounces white mushrooms, fine

Contact Us

713.504.1700