Stuffed Chicken with Monterrey Jack Cheese and Spinach Filling
Ingredients
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. Sauté over medium-high heat until browned on both sides.
Reduce the heat to low, cover the pan, and continue cooking for about 10–12 minutes, or until the chicken is cooked through.
Chopped spinach, onions, & garlic | Saute | Slice pocket in chicken | Stuff cheese in pocket | Stuff sauteed spinach, onions, and garlic in pocket | Secure closure of pocket with toothpicks.
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.
