Recipe By Primal Kitchen
Family Coming to Town?
Menu planning for big holiday events can be easy!
4 boneless skinless chicken breasts (about 1.25 lbs.)
1/2 packed cup thawed and drained frozen spinach
1/2 cup room temperature cream cheese
1/2 cup shredded Romano cheese
1 tsp. garlic powder
1 tbsp. Italian seasoning, divided
1/4 tsp. salt
1/4 tsp. pepper
4 oz. fresh mozzarella
Preheat your oven to 375 degrees Fahrenheit.
In a bowl, combine the spinach, cream cheese, Romano cheese, pesto mayo, garlic powder and 1 teaspoon of Italian seasoning.
Place the chicken breasts between two pieces of parchment and pound with a mallet until they’re about ½ inch thick. Carefully butterfly them by making a slice about ¾ of the way in the side of the chicken breast until you have a pocket for the spinach stuffing.
Season the chicken breasts on all sides with the remaining Italian seasoning, salt and pepper. Stuff the chicken breasts with the spinach mixture.
Heat the olive oil in a pan on your stovetop over medium heat. Once hot, place the chicken in the pan. Sear for 3-4 minutes, then carefully flip them over and sear for 3-4 minutes on the opposite side. Place the pan in the oven and bake until the internal temperature of the stuffed chicken reads 165 degrees Fahrenheit on a meat thermometer.