Chicken Stuffed with Spinach & Cheese

Time: 1hr or Less           350 degree oven

INGREDIENTS:  Thin Chicken Breast, EVOO, Seasoning, Spinach, Garlic, Any Cheese, Toothpicks

 

Slice cleaned chicken breast in half.

Place chicken under clear wrap and beat until very thin.

Use a meat mallet or heavy pan.

 Here is approx 1/4 inch thick.

Spread chicken breasts with olive oil & seasoning.

(I used salt, pepper, garlic powder, onion powder, cayenne & parsley)

 

 Use fresh or frozen spinach leaves.

If frozen, thaw & drain all liquid.

 

 Heat tbsp EVOO on medium heat.  Add diced garlic, spinach & seasoning.

Saute until garlic is fragrant.

 

 Remove from heat.  Add cheese & mix.

(Ricotta, spinach, & garlic mixture photo above)

 

 Spread approx. 2 tbsp mixture over chicken.

 Roll chicken like pinwheel and secure with toothpicks.

 

 Place in skillet that has been preheated on medium heat.

Brown on both sides then place skillet in oven for 10 to 15 mins or until chicken is fully cooked.

 

Remove toothpicks and slice before serving.

Optional Sauce:  Remove finish stuffed chicken from pan.  Add 3/4 cup water and additional seasoning (or chicken bouillon cube) to pan drippings.  Bring to a boil & stir to loosen all seasoning stuck to skillet.  Reduce heat to simmer for 5 mins.  Serve over chicken.

 

 Enjoy!  Try this with my Spicy Garlic Noodles.

 

The Pantry Mom