Spinach Basil Stuffed Chicken |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Chcien breasts butterflied and stuffed with fresh spinach, tomatoes and basil. Ingredients:
8 oz boneless skinless chicken breasts, butterflied |
4 cups fresh spinach |
1 cup fresh tomato, diced |
1/2 cup fresh basil |
1 teaspoon olive oil |
1 1/2 teaspoon salt |
1 teaspoon pepper |
1 teaspoon smoked paprika |
1 cup low sodium chicken broth |
Directions:
1. Pre-heat oven to 350.
2. Steam half of the spinach (the other you'll steam later for a side dish)
3. Stuff each butterflied breast with half of the steamed spinach, diced tomatoes and basil. Sprinkle a dash of salt and pepper inside.
4. Roll breasts up and season with a dash of salt and pepper and the smoked paprika.
5. Place chicken seam side down in a hot pan that has the olive oil in it.
6. Sear chicken on both sides for approx two minutes each or until lightly browned.
7. Move chicken breasts to oven safe dish, and deglaze bottom of pan with chicken broth.
8. Reduce broth slightly and pour over chicken.
9. Bake chicken until cooked through, about 15 minutes.
10. While the chicken is baking, steam remainder of spinach.
11. Serve chicken on top of wilted spinach.
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