Spinach and Cheese Stuffed Chicken

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  4 breast fillet or 472g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Garlic powder

  Spices

  1 tbsp or 10g

• Onion powder

  Spices

  1 tbsp or 7g

• Spinach

  Raw

  1 package (10 oz) or 284g

• Parmesan cheese

  Shredded

  ½ cup or 40g

• Mozzarella cheese

  Part skim milk

  ½ cup, diced or 66g

• Egg

  Whole, fresh eggs

  2 large or 100g

• Olives

  Ripe, canned (small-extra large)

  1 cup or 134g

Directions

1. PREP: Grate cheeses, beat the eggs, and slice the olives (use one 6 oz can of black olives).
2. Butterfly chicken breast (i.e. split it so that you can stuff it with stuff) and drizzle with olive oil.
3. Sprinkle chicken breast with garlic and onion powder and set aside.
4. In a saute pan cook spinach until spinach has started to wilt. Remove spinach from heat and add to a medium bowl with Parmesan cheese, half of the mozzarella cheese, and beaten egg and olives. Mix all ingredients until well incorporated.
5. Place a large spoonful of spinach mixture in the middle of each chicken breast and fold over, covering the spinach mixture completely.
6. Sprinkle with remaining cheese and place on baking sheet and bake on 350F for 20-25 minutes or until thermometer reaches 165F when chicken is tested.

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