Spinach Stuffed Chicken

Spinach stuffed chicken is stacked with melty mozzarella cheddar and sautéed spinach and afterward simmered with a paprika and Parmesan top for a simple and overpowering chicken supper!

 

We began the day with a children's bicycle enlivening and bicycle march at our close by pool. At that point we stayed and played and sprinkled for a few hours at the pool. It was a wonderful day.

 

We headed home in the early evening for some additionally playing and afterward loose and viewed a film with the children. I needed them to have some vacation so they could keep awake until late and do firecrackers. In the wake of barbecuing out and having ALL sorts of most loved fourth nourishments, we went to our neighbor's home. The children all played while we talked for a digit then we as a whole went outside to do sparklers and pop-its and some essential firecrackers in their garage.

 

 

Ingredients

 

• 4-5 oz. fresh baby spinach (a few very big handfuls)
• Salt and pepper to taste
• 2 teaspoons extra-virgin olive oil, divided
• 4 (6 oz.) boneless, skinless chicken breasts
• 1 cup shredded mozzarella cheese
• 1/4 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 cup grated Parmesan cheese
• 1 teaspoon paprika

 

 

Instructions

 

1. Preheat oven to 375.
2. Heat one teaspoon of the oil in a medium sauté pan over medium-low heat. Add the spinach and stir until wilted, 3-4 minutes. Season lightly with a pinch of salt and pepper and set aside.
3. Butterfly the chicken breasts by cutting them horizontally so that they open up like a book and are attached on one side. (See more details and step-by-step photos on how to butterfly chicken if it’s your first time.)
4. Sprinkle the inside of the chicken breasts with salt, pepper and garlic powder.
5. Divide the mozzarella and the sautéed spinach among the chicken breasts, laying it down along the bottom half. Fold each one over to “close up” the chicken breast. (I don't bother with toothpicks but you can secure yours if you'd like.)
6. Drizzle the tops of each chicken breast with remaining teaspoon of olive oil. Sprinkle each chicken breast with 1/4 teaspoon of paprika and then 1 tablespoon of Parmesan.
7. Place the stuffed chicken breasts on a foil-lined baking sheet (for easy clean-up). Bake at 375 for 30-35 minutes, until the chicken breasts are cooked through.

 

 

source:https://www.familyfoodonthetable.com