I’m here, I’m here! And I’ve finally had time to grocery shop, use my kitchen, and try some new recipes! I have a love affair with spinach (making up for lost time I hated it as a kid), and was looking for a away to use up a bunch of extra I had last week. These stuffed chicken breasts turned out great and took very little time to prep- perfect for you busy people!
Ingredients for Stuffed Chicken Florentine:
2 boneless chicken breasts, fat trimmed
2 cups fresh spinach
1 tbsp. olive oil
1 clove garlic, minced
1 laughing cow light swiss cheese wedge
2 tablespoons marinade of choice (optional)
Preheat oven to 375 degrees. Using a meat mallet or heavy can, flatten chicken breast to 1/2 –3/4 inch thick.
Wilt spinach in olive oil over medium high heat, adding garlic about 2-3 minutes in. It should take about 8-10 minutes for spinach to wilt.
Spread laughing cow cheese wedge evenly over the 2 chicken breasts. Top with spinach.
Roll chicken and secure with toothpicks. If desired, top with marinade. I had leftover herb and garlic marinade that I wanted to use up and it was a nice flavor! Place in a greased pan (I used a loaf pan) and cover with foil. Bake for 20 minutes. Remove foil and bake for 15 minutes more.
I also paired that with steamed broccoli and my new favorite side dish, Trader Joe’s Harvest Grains blend! A better choice than my usual baked potato. A half cup of this stuff is very filling! Wierdly enough, I also love using it with peanut sauce!
Enjoy that last little bit of this gorgeous weekend!