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Here’s a delicious dinner option: veggie stuffed chicken breast covered with cheese. It’s great on top of a green salad or served with a side of zucchini salad.
4 large chicken breasts
6 oz spinach (chopped)
1 cup mushrooms (sliced)
1 bell pepper (thinly sliced)
2 cloves garlic (minced)
4 oz Mozzarella cheese (shredded, divided)
2 oz Cream cheese
1 medium Roma tomato (sliced thinly into 8 slices)
Salt and black pepper
Preheat the oven to 450 degrees F. Line a baking sheet or pan with parchment paper or foil (or use a stoneware pan that doesn’t stick).
Fill a large bowl with water and a couple tablespoons of sea salt. Place the chicken breasts in the water, submerging fully. Brine for at least 10 minutes.
Meanwhile, steam the spinach in the microwave for 2-3 minutes, or on the stove for 3-5 minutes, until wilted. When the spinach is cool enough to handle, squeeze over the sink to release as much water as possible. Place back into the bowl. Sauté the mushrooms and bell pepper (about 5 minutes). Add to the bowl.
Stir the garlic and 2 oz shredded mozzarella (half of the total amount) into the spinach and veggies. Heat the cream cheese until easy to stir, then mix that in.
Remove the chicken from the water and pat dry. Place onto the prepared baking pan. Cut a slit in each chicken breast horizontally, creating a pocket.
Stuff the spinach mixture into each pocket in the chicken. Sprinkle lightly with sea salt and black pepper.
Top each piece of chicken with 2 tomato slices and 1/2 oz shredded mozzarella.