Making a stuffed chicken breast might sound complicated, but with this technique proves that they don’t have to be. Many stuffed chicken breast recipes call for the chicken breasts to be butterflied, pounded out, stuffed, rolled, wrapped in twine, and then cooked. Listen, I don’t know about you, but when I come home after a very long day, the last thing I want to do is prep my dinner for almost an hour. This recipe yields the same result without all the fuss. You could serve this with a salad, or a side of the squash roast or the quinoa bowl!
Stuffed Chicken Breasts
1 BONELESS CHICKEN BREAST
APPROX 1 TABLESPOON OF PESTO
½ CUP OF RAW SPINACH, SAUTEED
¼ INCH SLICES OF MOZZARELLA
1 TABLESPOON OF OLIVE OIL
SALT & PEPPER
- Set oven temperature to 400°
- Oil a skillet and quickly sauté your spinach until it just starts to cook/wilt (about 1-2 minutes).
- Put cooked spinach in a bowl and set aside. Keep the skillet as is, but turn off the heat.
- Butterfly your chicken breast, lay it open like a book, dry both sides well with a paper towel, then sprinkle salt all over the breast.
- Spoon your pesto onto one side of the butterflied chicken breast and spread evenly. Then add spinach and mozzarella. Close the breast like you are closing a book.
- Turn on your stovetop to high heat and place the chicken in the oiled skillet
- Quickly cook just until the outside is golden, just a few minutes. DO NOT COOK THE CHICKEN THROUGH.
- Once golden, put the skillet with the chicken in the oven and cook for about 10-12 mins at 400°
- While chicken is in the oven, wash your salad and dry it well.
- To make the dressing, add 1 tablespoon of olive oil with ¼ teaspoon of balsamic vinegar and mix very well. Add salt and pepper to taste and drizzle evenly over the salad.
- If it looks like the chicken breasts need to be more browned once they are done baking, pop them under the broiler for a few minutes
Note: 6 minutes under a broiler did the trick for us, but remember that everyone’s broiler is different so keep a close eye on it!