Stuffed Chicken Breasts
Ingredients
The chicken
-
2
pieces
skinless, boneless chicken breasts
The seasonings
-
2
teaspoons
Creole seasoning
-
1
teaspoon
Italian seasoning
-
1
teaspoon
minced garlic
The vegetables
-
1
cup
mushrooms, sliced
-
½
cup
sliced red bell peppers
-
1-1½
cups
baby spinach leaves
The cheese
-
2-4
slices
Provolone cheese
The cooking oil
-
2
tablespoons
cooking oil
Miscellaneous
Instructions
- Preheat the oven to 375°F (190°C).
- Salt the chicken and season both sides with Italian and Creole seasonings.
- Cut a pocket into each chicken breast, being careful not to cut all the way through.
- In a skillet, heat oil and sauté garlic for a minute, then add mushrooms and bell peppers, cooking for 2-3 minutes.
- Add spinach to the skillet and cook until wilted, about 2-3 minutes.
- Stuff each chicken breast with the sautéed vegetable mixture and cheese.
- Use toothpicks to secure the openings of the chicken breasts.
- Heat an oven-proof skillet with oil and sear the chicken for 3-4 minutes on each side until golden.
- Transfer the skillet to the oven and bake for 16-18 minutes until cooked through.
- Let the chicken rest for about 10 minutes, then serve, removing the toothpicks.
Nutrition Facts (estimated)
Servings
2
Calories
320
Total fat
18g
Total carbohydrates
13g
Total protein
28g
Sodium
173mg
Cholesterol
72mg
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