Tuesday, October 6, 2009

2 Cheese Stuffed Chicken

  • 2 Tbsp olive oil
  • 1/2 cup onion
  • 1 cup diced tomatoes, peeled
  • 1 tsp minced garlic
  • 2 cups baby spinach
  • 1 cup shredded Mozzarella cheese
  • 1/4 cup shredded Parmesan cheese
  • 4 boneless, skinless chicken breasts
  • 2 tsp Italian seasoning
  • 1/2 cup chicken broth

Preheat oven to 375. Heat oil over medium heat in a non-stick skillet. Add onion and cook, stirring until onions are tender (5 min). Stir in tomatoes and garlic. Add spinach, cover and cook for about 3 minutes until spinach is soft. Remove from heat.

Let mixture cool slightly; stir in cheeses.

Make slit in each chicken breast; beginning in center of thicker end of chicken breast and down to thinner part. Or you can make a deep 1 inch pocket, if preferred. Pack 1/4 of cheese and spinach mixture into pocket.

Place the chicken in 9x13 baking dish, pour chicken broth over top. Sprinkle with Italian seasoning. Cover with foil and bake for 40 min.

I don't know where I got this recipe but it is great! And it is an easy one to adapt the filling to your own taste, more garlic, more tomatoes, less cheese...whatever! Also I rarely peel my tomatoes for it either. And serve with rice

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