Spinach Stuffed Chicken

Ingredients

• Parmesan cheese

  Shredded

  4 tbsp or 20g

• Mozzarella cheese

  Part skim milk

  ½ cup, shredded or 56g

• Egg

  Whole, fresh eggs

  1 extra large or 56g

• Onions

  Raw

  2 slice, large or 76g

• Garlic

  Raw

  2 clove or 6g

• Chicken breast

  Broilers or fryers, meat only, raw

  4 breast fillet or 472g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Cayenne pepper

  Spices, red or cayenne

  ¼ tsp or 0.5g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Spinach

  Raw

  1 package (10 oz) or 284g

Directions

1. Preheat oven to 350°F.
2. Grate the Parmesan and mozzarella cheeses, beat the egg, slice the onion, and crush the garlic.
3. Butterfly the chicken breasts and drizzle with olive oil.
4. Season the chicken with cayenne pepper, salt, and pepper; set aside.
5. In a sauté pan, cook spinach, onion, and garlic until the spinach starts to wilt, about 2-3 minutes. Remove from heat.
6. Combine the spinach mixture with Parmesan cheese, half of the mozzarella cheese, and the beaten egg in a medium bowl. Mix until well incorporated.
7. Place a large spoonful of the spinach mixture in the center of each chicken breast and fold over to cover completely.
8. Sprinkle with the remaining mozzarella cheese and place on a baking sheet. Bake for 30 minutes or until the chicken reaches an internal temperature of 165°F. Serve and enjoy!

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