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

Number of Servings: 6 | Prep Time: 1 hour

You will need:

  • 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

Cooking Instrutions:

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.)