Chicken Stuffed With Tomatoes Spinach And Mozzerella Recipes

SUN-DRIED TOMATO & SPINACH-STUFFED CHICKEN RECIPE BY TASTY

Steps:

• Preheat oven to 375˚F (190˚C).
• With a knife, carefully cut a slit in the side of the chicken making sure to not cut all the way through.
• Season the chicken breasts with olive oil, pepper, and salt.
• Stuff each chicken breast with a clove of garlic, half of the mozzarella, half of the sun-dried tomatoes, and 1 ounce (30g) of baby spinach. (You may use toothpicks to close the ingredients inside the chicken breasts if desired, just remember to remove them!)
• In a cast-iron skillet, sear chicken on medium-high heat until all sides are browned.
• Continue baking in oven for 15-20 minutes, or until internal temperature of the chicken reaches 165˚F (75˚C). Set aside.
• Heat marinara and spinach in the cast-iron skillet on medium-high heat until spinach is wilted.
• Serve chicken on top of whole wheat pasta and spinach marinara sauce.
• Enjoy!

CHICKEN STUFFED WITH TOMATOES, SPINACH, AND MOZZERELLA

Steps:

• Preheat oven to 375 degrees. Pat chicken dry with paper towel.Put plastic wrap on a flat surface, place chicken on plastic wrap and cover with another piece of plastic wrap and pound with rolling pin.In a small bowl mix together kosher salt, coarse black pepper, and olive oil. Mix well. In a medium bowl mix together tomatoes, spinach, and mozzerella.Take all 4 chicken breast and make a slit in the middle. Coat chicken breasts in olive oil mixture. Take the mozzerella, tomato, and spinach mixture and stuff it in all 4 chicken breasts. Take 4 toothpicks and close all 4 chicken breasts. Put on baking sheet and bake for 30-35 minutes.Garnish with fresh basil and serve hot with pasta. Enjoy!