INGREDIENTS:
- 1 Tablespoon extra virgin olive oil
- 1 small onion, chopped
- salt & pepper
- 2 garlic cloves, minced
- 6 cups baby spinach
- 4 chicken breasts, pounded very thin
- 2 vine-ripened tomatoes, sliced
- 4oz mozzarella cheese, sliced
- 1/2 cup fresh basil leaves
INSTRUCTIONS:
- Preheat oven to 400 degrees then line a sheet with with foil, spray with nonstick spray and then set aside.
- Heat oil in a large skillet over medium heat then add onion, season with salt and pepper, and then saute until translucent, 3-4 minutes. Add garlic then saute for 30 more seconds. Add spinach then cook just until wilted, 2-3 minutes. Set aside to cool slightly.
- Brush and season both sides of the pounded chicken breasts with extra virgin olive oil, salt, and pepper. Mound 1/4 of the spinach mixture on one end of the chicken breasts, then layer on sliced tomatoes, mozzarella cheese, and fresh basil. Drizzle with extra virgin olive oil then sprinkle with a bit more salt and pepper. Fold other end of chicken over and secure with a toothpick. Place onto prepared baking sheet then bake for 15 minutes, or until cooked all the way through.
Source:Iowa Girl Eats
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