Spinach and Cheese Stuffed Chicken

Spinach and Cheese Stuffed Chicken

Adapted from Ten Dollar Dinners by Melissa D'Arabian


1 box Green Giant creamed spinach, thawed

Boneless skinless chicken breasts, about 6-8oz each

1 tablespoon butter

1/2 cup shredded mozzarella cheese

Lemon Juice, to taste

Salt

Pepper

1/4 cup flour

Garlic salt, to taste

2 tablespoons olive oil


Preheat oven to 375 degrees. 


Cut a pocket into each chicken breast. Cut just about all the way through the chicken (you want to stuff as much spinach inside as possible!)


In a small bowl mix thawed cream spinach, mozzarella cheese and garlic salt. Stuff spinach into pocket of the chicken. Using toothpicks, thread the pocket closed to keep as much spinach mixture in chicken as possible. 


Season both sides of chicken with salt and pepper. 


Place flour in a shallow dish. Dip chicken in flour and coat both sides of chicken. 


Heat olive oil in a large oven safe skillet over medium high heat. Add chicken breasts and cook until browned 4-5 minutes on one side and 3 minutes more on other side. 


Drizzle chicken with lemon juice and place half a tablespoon of butter on each chicken breast. 


Bake for 15 minutes in oven. 


Serve drizzled with sauce from pan. 

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