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Spinach-Stuffed Chicken Breasts Recipe

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This recipe for Spinach-Stuffed Chicken Breasts is from Cooking With The Next Generation, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 medium onion, chopped
1 garlic clove, minced
¼ tsp crushed red pepper flakes
4 tsp olive oil, divided
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
2 oz crumbled feta cheese
¼ cup grated Parmesan cheese
6 bone-in chicken breast halves (9 oz each), skin removed
¼ cup lemon juice
1 tsp dried basil
1 tsp dried oregano
½ tsp salt
½ tsp garlic powder
¼ tsp pepper
1 can tomato sauce or use fresh tomatoes, pureed
fresh, sliced mushrooms
Directions:
Directions:
In a non-stick skillet, sauté onion, garlic and pepper flakes in 2 tsp oil until tender. Add spinach; cook and stir for 2 minutes or until heated through. Remove from the heat. Stir in cheeses. Cut a pocket in each chicken breast by slicing horizontally almost to the bone. Fill each pocket with ¼ cup spinach mixture. Layer a 13" x 9" baking dish with tomato sauce and mushrooms. Place chicken in baking dish. In a small bowl, whisk lemon juice, basil, oregano, salt, garlic powder, pepper and remaining oil; brush over chicken. Cover and bake at 400°F for 45 minutes. Uncover; bake 10-15 minutes longer or until a meat thermometer reads 170°F. Yields 6 servings.
Personal Notes:
Personal Notes:
Option: Use mushroom soup in place of the pureed tomatoes/ tomato sauce.

 

 

 

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