Spinach, Tomato & Mozzarella Stuffed Chicken
Ingredients
4 boneless, skinless chicken breasts
1 cup fresh spinach, chopped
1 medium tomato, sliced
4 slices mozzarella cheese
2 cloves garlic, minced
1 tbsp olive oil
1 tsp Italian seasoning
2 tbsp fresh parsley, chopped
Salt and black pepper, to taste
Toothpicks (optional, to secure the chicken)
Instructions
Preheat your oven to 375°F (190°C).
Using a sharp knife, cut a pocket into the side of each chicken breast without slicing all the way through.
Season the chicken inside and out with salt, black pepper, and Italian seasoning.
Heat the olive oil in a skillet over medium heat. Add the minced garlic and cook for 30 seconds until fragrant. Stir in the chopped spinach and cook for 1–2 minutes until just wilted. Remove from the heat.
Stuff each chicken breast with the sautéed spinach, 1 slice of mozzarella, and a few slices of tomato. Secure with toothpicks if needed.
Place the stuffed chicken breasts in a lightly greased baking dish. Drizzle with a little extra olive oil if desired.
Bake for 25–35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is melted.
Garnish with fresh chopped parsley before serving.
Serving Suggestions
Serve with roasted potatoes, steamed vegetables, rice, or a fresh green salad for a complete meal.
