This chicken dish does take a few minutes longer than sautéing it on the stove top or baking it plain, but it will leave your tastebuds happy. Pair with your favorite vegetable (I chose sautéed brussels spouts) and some roasted potatoes and dinner is complete.
1 cup frozen chopped spinach, thawed
2 tsp olive oil
2 cloves garlic, chopped
2 tomatoes, diced
1/4 cup chopped kalamata olives
2 slices of provolone, halved
1/3 cup plain breadcrumbs
2 Tbsp parmesan cheese
1/2 tsp garlic powder
1/2 tsp dried basil
Pepper, to taste
1. Preheat oven to 350 degrees.
2. Heat oil in a large frying pan. Add garlic and sauté for 1 minute. Add spinach, tomatoes, and olives and cook for 3 minutes.
3. Place 1/2 of the filling in each breast, place provolone on top. Fold the chicken breast over to make a pocket.
4. Sprinkle breadcrumbs over the top and bake for 40 minutes, or until internal temp reaches 160 degrees.
Nutrition facts: 1/4 of recipe
275 calories, 10 g fat (4 g saturated), 11 g carbohydrates, 3 g fiber, 34 g protein, 670 mg sodium
*To learn how to butterfly chicken breast click here