We've made this a couple of times now & we LOVE it!
4 boneless, skinless chicken breasts (I prefer to pound them so they're nice & thin.)
1 C frozen spinach, thawed
1/2 C chopped mushrooms
1-2 cloves garlic
1/4 C chopped sweet red peppers
4 slices Provolone cheese
Salt & Pepper to taste
1/2 t Basil, Parsley, Thyme & Oregano
Preheat oven to 375. Butterfly the chicken, then pound it out. Saute mushrooms, spinach, peppers and garlic briefly. In a bowl mix the drained spinach, sauteed mushrooms, garlic, salt & pepper and herbs. Place stuffing inside chicken breast. Lay cheese on top of stuffing. Drizzle olive oil over the top of the chicken. Bake for about 30 minutes, until chicken is no longer pink.
We have served it with wild rice or quinoa and a green veggie like zucchini or broccoli. So very yummy! (Also, FYI bigger chicken breasts are easier to butterfly & therefore 1 breast will feed both Matt & me.)
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