Spinach Stuffed Chicken Breasts

Easy and delicious recipe. Serve with wild rice and tangy kale salad or your favorite salad. I also paired my dinner with a glass of Chardonnay, why not :)

Spinach Stuffed Chicken Breasts

4 tsp oil

½ medium onion, chopped

5 medium mushrooms, chopped

250 g fresh spinach, chopped

2 tsp dried rosemary or 1 tbsp fresh rosemary

½ tsp black pepper

Pinch salt

½ cup mozzarella cheese, grated

6 boneless skinless chicken breasts

1. Preheat the oven to 350F

2. In a large skillet, heat 2 tsp of olive oil at medium high heat. Add onion and cook while stirring for 3 minutes.

3. Add mushrooms and cook for 2 minutes.

4. Add spinach, 1 tsp of rosemary, ¼ tsp of black pepper and pinch of salt and cook while stirring for 3 minutes or until spinach had softened.

5. Remove skillet from the heat and let cool slightly. Add cheese and stir.

6. In a small bowl, mix remaining of oil, rosemary, pepper and pinch of salt.

7. Cut each chicken breast horizontally, to create a pocket

8. Stuff each pocket about 3 tbsp of the spinach mixture. Fix each pocket with a toothpick

9. Brush each side of the chicken breasts with the rosemary mixture

10. Bake for 45 minutes

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