Here’s one our favorite chicken dinners, let me know what you think about this recipe.
Preheat the oven to 375 degrees.
Start by sautéing olive oil and garlic in a large pan on medium heat for a few minutes. Add the fresh spinach, a pinch of salt and pepper, increase heat to medium high and sauté just until the spinach wilts. Remove from stove and let cool.
Lay a sheet of parchment paper in a large sheet pan and drizzle a small amount of olive oil.
Butterfly the chicken breasts, place your chicken on a cutting board and put one hand flat on top of the chicken breast. Using a sharp knife, slice into to thicker end and ending at the thin point of the breast being careful not to cut all the way through. Place the butterflied chicken breasts in the sheet pan.
Open each breast and lay them flat in the sheet pan, lightly drizzle olive oil on each breast and rub it in. Season lightly with salt, grind the lemon pepper and a sprinkle of the poultry herbs on each chicken breast.
Lay two slices of Provolone cheese covering the breast. Then squeeze any excess liquid from the cooled, sautéed spinach and add onto one half of the breast and top with a single layer of roasted pepper. Fold the other half of the butterflied chicken over the stuffing slightly pressing down to secure it.
Season the stuffed chicken with salt, grind lemon pepper, a sprinkle of paprika and the poultry herb blend.
Bake for 25–30 minutes or until internal temperature reaches 165 degrees. Transfer to a platter, pour pan juices over the chicken and let rest
five minutes. Serve with Cauliflower Fried Rice, and Sauté Baby Bok Choy.
Ingredients
Directions
Preheat the oven to 375 degrees.
Start by sautéing olive oil and garlic in a large pan on medium heat for a few minutes. Add the fresh spinach, a pinch of salt and pepper, increase heat to medium high and sauté just until the spinach wilts. Remove from stove and let cool.
Lay a sheet of parchment paper in a large sheet pan and drizzle a small amount of olive oil.
Butterfly the chicken breasts, place your chicken on a cutting board and put one hand flat on top of the chicken breast. Using a sharp knife, slice into to thicker end and ending at the thin point of the breast being careful not to cut all the way through. Place the butterflied chicken breasts in the sheet pan.
Open each breast and lay them flat in the sheet pan, lightly drizzle olive oil on each breast and rub it in. Season lightly with salt, grind the lemon pepper and a sprinkle of the poultry herbs on each chicken breast.
Lay two slices of Provolone cheese covering the breast. Then squeeze any excess liquid from the cooled, sautéed spinach and add onto one half of the breast and top with a single layer of roasted pepper. Fold the other half of the butterflied chicken over the stuffing slightly pressing down to secure it.
Season the stuffed chicken with salt, grind lemon pepper, a sprinkle of paprika and the poultry herb blend.
Bake for 25–30 minutes or until internal temperature reaches 165 degrees. Transfer to a platter, pour pan juices over the chicken and let rest
five minutes. Serve with Cauliflower Fried Rice, and Sauté Baby Bok Choy.