- 2 skinless, boneless chicken breasts
- 4 thin slices of monterrey jack cheese
- 1/2 small yellow onion
- 1/2 package frozen spinach, defrosted and squeezed of excess water
- 1 garlic clove
- Salt and pepper to taste
- 4 tbsp olive oil
- In 2 tbsp olive oil, sauté onions, spinach, garlic, salt, and pepper on medium heat until onions are translucent and soft. Remove from heat and let cool completely.
While filling is sautéing, cut a pocket in the side of each chicken breast, lengthwise. Place 2 pieces of cheese inside the pocket of the chicken breast. Stuff spinach, onion, and garlic filling on top of the slices of cheese, until the pocket is filled. Secure the pocket closed with 2 toothpicks.
Salt and pepper the outside of the stuffed chicken breasts and sauté on med-high heat, browning on both sides then reducing heat to low and covering until chicken is cooked through (about 10-12 minutes).
I served the stuffed chicken breasts with parmesan polenta (follow box directions and mix in a handful of grated parmesan cheese before serving) and a dinner salad.