Spinach and Mozzarella Stuffed Chicken with Roasted Tomatoes
Make this classic Spinach and Mozzarella Stuffed Chicken Breast for dinner tonight! This easy, healthy, gluten-free recipe is a family favorite.
Preheat oven to 375F. Brush or spray a large baking sheet with olive oil. Fill another oven-safe container halfway with water and place on the bottom rack of the oven. The steam from the water will keep the chicken juicy and tender.
Slice the tomatoes in half. Season each half of the tomatoes with salt, pepper, and a pinch of Italian seasoning. Drizzle the tomatoes with a bit of olive oil (about a tablespoon between all tomatoes). Place the tomatoes on the baking sheet and onto the top rack of the oven. The tomatoes will need to roast for a total of ~20-30 minutes.
Microwave the baby spinach in 30 second intervals until it is wilted (about 1-2 minutes total). Use paper towels or a clean kitchen towel to soak up the extra liquid from the spinach. Be careful, it will be hot!
Make a pocket in each chicken breast, taking care not to slice all the way through. Generously season the outsides of each chicken breast with salt, pepper, and Italian seasoning. Stuff each chicken breast with 1/4 of the spinach, 2 oz of mozzarella, and about 3-4 basil leaves. If needed, use a toothpick to "sew" up the chicken breasts so the stuffing doesn't fall out.
Heat 2 tablespoons of olive oil in a large skillet. Carefully place the chicken breasts in the skillet smooth side down. Cook over high heat for 5 minutes. Use tongs to carefully flip each chicken breast, taking care not to lose the filling. Cook for 3 minutes on the other side.
Carefully get the baking tray from the oven and place the chicken breasts into the tray next to the halved tomatoes. Tear 5-10 basil leaves and sprinkle them over the chicken breasts and tomatoes. Place the baking tray back into the oven and roast for 10-15 minutes, or until the chicken is cooked all the way through and the tomatoes are roasted to your liking.
Remove from oven, allow to cool for 5 minutes, and drizzle with Balsamic glaze to serve.
Ingredients
Directions
Preheat oven to 375F. Brush or spray a large baking sheet with olive oil. Fill another oven-safe container halfway with water and place on the bottom rack of the oven. The steam from the water will keep the chicken juicy and tender.
Slice the tomatoes in half. Season each half of the tomatoes with salt, pepper, and a pinch of Italian seasoning. Drizzle the tomatoes with a bit of olive oil (about a tablespoon between all tomatoes). Place the tomatoes on the baking sheet and onto the top rack of the oven. The tomatoes will need to roast for a total of ~20-30 minutes.
Microwave the baby spinach in 30 second intervals until it is wilted (about 1-2 minutes total). Use paper towels or a clean kitchen towel to soak up the extra liquid from the spinach. Be careful, it will be hot!
Make a pocket in each chicken breast, taking care not to slice all the way through. Generously season the outsides of each chicken breast with salt, pepper, and Italian seasoning. Stuff each chicken breast with 1/4 of the spinach, 2 oz of mozzarella, and about 3-4 basil leaves. If needed, use a toothpick to "sew" up the chicken breasts so the stuffing doesn't fall out.
Heat 2 tablespoons of olive oil in a large skillet. Carefully place the chicken breasts in the skillet smooth side down. Cook over high heat for 5 minutes. Use tongs to carefully flip each chicken breast, taking care not to lose the filling. Cook for 3 minutes on the other side.
Carefully get the baking tray from the oven and place the chicken breasts into the tray next to the halved tomatoes. Tear 5-10 basil leaves and sprinkle them over the chicken breasts and tomatoes. Place the baking tray back into the oven and roast for 10-15 minutes, or until the chicken is cooked all the way through and the tomatoes are roasted to your liking.
Remove from oven, allow to cool for 5 minutes, and drizzle with Balsamic glaze to serve.