Entrée: United States – Tomato and Spinach Stuffed Chicken Breast

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 15 min

Cook 30 min

Total 45 min

Ingredients

2 boneless, skinless chicken breasts, about 1 lb total (454 g total)
1 cup (30 g) chopped fresh spinach
1 medium tomato, chopped
2 cloves garlic, minced
1 / 4 cup (40 g) finely chopped yellow onion
1 tbsp (15 ml) olive oil
Salt and pepper to taste
1 / 2 tsp dried oregano
1 / 2 tsp dried basil
Toothpicks or kitchen twine for securing

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a baking dish with olive oil.
2. In a large skillet over medium heat, add olive oil and sauté garlic and onion until soft but not browned, about 2-3 minutes. Stir in spinach and tomatoes. Cook until spinach is wilted and tomatoes are softened. Season with salt, pepper, oregano, and basil. Remove from heat and set aside.
3. Using a sharp knife, carefully cut a pocket into each chicken breast. Be sure not to cut all the way through. Stuff each pocket with the spinach-tomato mixture, securing the opening with toothpicks or kitchen twine.
4. Place the stuffed chicken breasts in the prepared baking dish. Drizzle a little olive oil over the top and sprinkle with additional salt and pepper.
5. Bake in the preheated oven for 25-30 minutes or until the chicken is cooked through and juices run clear. Remove toothpicks or twine before serving.

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