Spinach Stuffed Chicken

Ingredients

• Parmesan cheese

  Shredded

  4 tbsp or 20g

• Mozzarella cheese

  Whole 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

  2 breast fillet or 236g

• 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

  ¾ package (10 oz) or 213g

Directions

1. Preheat oven to 350 degrees F.
2. Grate cheeses, beat the eggs, slice the onion, and crush garlic.
3. Butterfly chicken breast (i.e. split it so that you can stuff it with stuff) and drizzle with olive oil.
4. Sprinkle chicken breast to taste with cayanne pepper, salt, and pepper; set aside
5. In a sauté pan cook spinach, onion, and garlic until spinach has started to wilt, 2-3 minutes. Remove spinach from heat and add to a medium bowl with Parmesan cheese, half of the mozzarella cheese, and beaten egg.. Mix all ingredients until well incorporated.
6. Place a large spoonful of spinach mixture in the middle of each chicken breast and fold over, covering the spinach mixture completely.
7. Sprinkle with remaining cheese and place on baking sheet. Bake for 30 minutes or until a thermometer reaches 165 degrees F when chicken is tested. Serve and enjoy!