The kitchen is my blank canvas, the food that I cook is my inspiration, and the spices in my cupboard are my pallet and the finished product is a work of art! I cook with chicken a lot because it's easy and there are so many ways to cook, and season it. I had an idea and I ran with it. Stuffed chicken breasts are normally a more upscale dish, and they can be stuffed with anything. Tonight was no exception. Here is the recipe...
Stuffed Chicken Breast
Serving Size: 4
Note: You can easily make this meal for more people
Perfect Partner: Jasmine Rice
What You'll Need
4 boneless and skinless chicken breasts
1 bag of fresh spinach
2 large tomatoes
1 medium sized onion
1 cup of mozzerella cheese
2 tsp of salt
1 tbs of oregano
2 tsps of pepper
1 1/2 tbs of minced garlic
olive oil
The Prep:
Wash spinach under cold water
Dice tomatoes and season with 1 tablespoon of oregano, 2 tsps of salt and 2 tsps of pepper. Mix together in a bowl
Here's what you'll have to do:
Slit an opening into each of the chicken breasts, lightly coat the meat with olive oil then season with season salt, pepper, and garlic salt. Drizzle olive oil in a non-stick or cast iron pan over medium heat. When the pan is heated place the chicken breast in the pan and lightly brown then remove them and place on a baking sheet. Lightly coat a non stick pan with olive oil and add the rinsed spinach to the pan along with the tablespoon of minced garlic, 1 tsp of pepper, and 1 1/2 tsp of garlic salt. When the spinach mixture reduces remove from the skillet and place in a bowl. Next, lightly soften the diced onions over medium heat, and add to the diced tomatoes. Preheat oven to 350 degree. Create an assembly line starting with the tomato-onion mixture, then the spinach, and lastly the cheese stuff each chicken breast and wrap kitchen twine to keep the mixture inside the breast while it cooks. Put the chicken into the pre heated oven and let it cook for an hour checking periodically. When the allotted time has past eat and enjoy! Serve Hot
Bon appetit
