Chicken Breast Stuffed with Spinach
The temps are still kind of cool here in Delaware but at least the sun is out longer making you want to linger outdoors longer. So in keeping with the theme of spending less time in the kitchen this Spring, I made another quick chick, easy breezy, in-and- out of the kitchen in a jiffy recipe using only 3 ingredients!
2 – Chicken Breasts flattened with a mallet
1 – 16 oz package of frozen spinach
1 – cup shredded Parmesan and Romano Cheese
Seasoning of choice – I used Sylvia’s Secret Seasoning
Preheat oven to 350 degrees and line a baking dish with Parchment paper or coat with a Cooking Spray.
Tear off two pieces of wax paper and place them onto a cutting board then put one of the chicken breasts on top. Cover with 2 more pieces of wax paper and use the flat end of a mallet to beat the chicken breast until flatten but not too thin – this is good for relieving some stress as well!
Be careful to ensure the chicken is always covered with the wax paper, reposition it when it starts to tear.
Allow the spinach to thaw before mixing it with the Parmesan and Romano cheese. After you have flattened the second breast, add a few spoonful’s of the spinach and cheese mixture, fold the breasts in half, sprinkle with seasoning and secure with toothpicks.
Place the chicken breasts in the preheated oven for approximately 35 minutes or until the chicken is no longer pink and has an internal temp of 165.
I put the remaining spinach and cheese mixture in a sauce pan and added a few teaspoons of Apple Cider Vinegar, Olive Oil and minced garlic and cooked on low for 10 minutes.
Remove chicken breasts from the oven, allow them to sit for 5 minutes then serve with rice or couscous and enjoy!
See wasn’t that a quick chick, easy breezy, in-and- out of the kitchen in a jiffy recipe?