Italian Stuffed Chicken

Italian Stuffed Chicken

4 boneless skinless chicken breasts pounded to about 1/4 inch thickness
1 cup fresh spinach, washed and dried
1 cup Mozzarella cheese, shredded
Salt, pepper, garlic powder for seasoning
2 tablespoons marinara sauce per piece of chicken, plus more for garnish Grated Parmesan Cheese
4 teaspoons Italian Seasoning
2 tablespoons olive oil
1/2 cup chicken stock or chicken broth

Pound out each chicken breast so that each is about 1/4 inch thick. Use a meat mallet for the best results. Liberally season both sides of the chicken with salt, pepper, and garlic powder. Divide the spinach evenly among the 4 chicken breasts, placing the spinach in the middle. On top of the spinach, add 1/4 cup mozzarella cheese, and 2 tablespoons marinara sauce. Sprinkle 1 teaspoon Italian Season over the chicken. Use toothpicks to secure the chicken shut. The tighter you can secure it, the better.

Heat 2 tablespoons of olive oil in a large non-stick skillet. When the oil is warm, place the chicken in the pan and allow it to brown for about 4 minutes. Flip the chicken to brown the other side for another 4 minutes. If possible, brown the sides for a couple minutes as well, but the chicken may be an odd shape and you may have difficulty doing this. When all sides are browned, turn the heat down and add 1/2 cup chicken stock to the pan.

Cover and cook for another 8-10 minutes, or until the chicken is cooked through. You’ll want to flip the chicken every few minutes so that it finishes cooking evenly. Internal temp should register 175 degrees. if you don’t have a thermometer, just check to see that the juices are running clear, or make a small slit into the thickest part to make sure there is no pink. Remove the chicken from the pan and allow it to sit for a few minutes, then remove the toothpicks. Top the chicken with warmed marinara sauce and parmesan cheese, then serve.

jackie austin