Chicken Stuffed With Tomatoes Spinach And Mozzerella Recipe

Ingredients

4 skinless chicken breasts, cleaned, and pounded

1 package of frozen spinach, thawed, and drained

1 small ball of fresh mozzerella, cubed

2 medium roma tomatoes, coarsley chopped

2 cloves of garlic, finely minced

3/4 tablespoons of extra virgin olive oil

3/4 teaspoons of kosher salt

3/4 teaspoons coarse black pepper

fresh basil for garnish

Preparation

Preheat oven to 375 degrees. Pat chicken dry with paper towel.Put plastic wrap on a flat surface, place chicken on plastic wrap and cover with another piece of plastic wrap and pound with rolling pin.In a small bowl mix together kosher salt, coarse black pepper, and olive oil. Mix well. In a medium bowl mix together tomatoes, spinach, and mozzerella.Take all 4 chicken breast and make a slit in the middle. Coat chicken breasts in olive oil mixture. Take the mozzerella, tomato, and spinach mixture and stuff it in all 4 chicken breasts. Take 4 toothpicks and close all 4 chicken breasts. Put on baking sheet and bake for 30-35 minutes.Garnish with fresh basil and serve hot with pasta. Enjoy!