I love when I can get my protein and veggies in one dish. One stop cooking is ideal some days. The versatility of this recipe is that you can change up the cheese or seasoning to tailor the dish to your tastes.
Spinach Stuffed Chicken
by JennyMac Lipsmack
1/2 medium onion, chopped or 1/2 cup green onion, chopped
3 garlic cloves, minced (make two piles: 2/3 and 1/3)
10 ounces boxed spinach, thawed
1/2 cup cheese (feta, monterry jack, cheddar, swiss -your preference)
salt and pepper to taste
3 Tbsp. butter
1 cup breadcrumbs (italian, plain, panko, cracker- whatever you have on hand)
1 tsp. oregano (basil, rosemary, sage- whatever floats your boat)
4 boneless, skinless chicken breast (split in half lengthwise)
Preheat oven to 425 degrees. Heat 1 Tbsp olive oil in small pan on medium heat. Add the onion and 2/3 of the reserved garlic, cook until softened 3-4 minutes. Place cooled onions in bowl with thawed spinach, cheese and season with salt and pepper. Melt butter in pan used for onions, turn off heat and add crumbs, herbs and remaining garlic. Toss around to mix herbs, crumb and butter.
Drizzle a baking dish with another 1 Tbsp of olive oil. Split each chicken breast lengthwise but not all the way (like a book). Stuff with spinach and cheese mixture, letting the stuffing overflow at the edges. Place the chicken pieces in the baking dish and top with breadcrumbs. Bake until juices run clear or internal temperature is 165 degrees or about 20 minutes.
Serve with a some bread and a leafy salad and you are good. This was delicious. I can't wait for the leftovers tomorrow!
Go stuff yourself!