Spinach and Cheese Stuffed Chicken Breasts
This dish is a beautiful red, white and green, perfect for the Holidays.
The rest of the year it's the Italian flag.
It smells wonderful, like pizza cooking, Florentine-style.
Recipe By : www.BensonsGourmetSeasonings.com
Servings : 6 Preparation: 1 hour Low Carb Diet Recipe
6 boneless, skinless Chicken Breast Halves
1/4 cup Dijon Mustard
2 Tablespoons Olive Oil
1 Tablespoon Red Wine Vinegar
1 Tablespoon #110 Supreme Salt-Free Seasoning, divided
8 ounces Mozzarella Cheese, part skim milk, grated
1-1/2 cups Fresh Spinach, chopped
1 medium Red Bell Pepper, seeded and minced
1/4 cup Parmesan Cheese, freshly grated
Cut pocket horizontally into each chicken breast half, 3/4 the way through. Place chicken in baking dish or pan 15"x10"x2". In small bowl, whisk mustard, oil, vinegar, 1 tsp seasoning. Pour marinade over chicken. Cover, refrigerate 30 minutes to 3 hours. Meanwhile, in larger bowl, combine mozzarella, spinach, red bell pepper and 1 tsp seasoning. Mix well. Stuff 1/6 mixture into each chicken breast pocket. Lay in baking pan. Sprinkle with last 1 tsp seasoning. Bake 375ºF 20 minutes. Sprinkle with Parmesan Cheese. Bake 10 minutes longer, or until done. (If someone doesn't like spinach, try this recipe.)