Boneless, skinless chicken breasts are probably the most versatile protein you can find. You can make them fit into pretty much any flavor profile. Mexican food, pasta dishes, spicy buffalo chicken, pizza, salads, rice, etc. You can grill, bake, boil, shred, saute, sear, or in this case stuff them. You can stuff them with whatever you want, in this case, I went for an Italian flavor and used spinach, peppers, and cheese. Serve these up with a steamed or roasted vegetable and you have a light, healthy meal.
Italian Stuffed Chicken Breasts
2 boneless, skinless chicken breasts
1 cup baby spinach
1 whole roasted red pepper
1/4 cup shredded mozzarella cheese
1 T Parmesan cheese, grated
2 cloves garlic, minced
1 tsp Italian seasoning
1/2 tsp crushed red pepper flakes
salt and pepper
Preheat the oven to 400 degrees. Use olive oil or cooking spray to lightly oil a 8x8 baking dish. Butterfly the chicken breasts by cutting in half horizontally through the thickest part of the breast. Cut into 2 pieces. (If the tender is attached, remove and form 6 bundles instead of 4). Place one piece of chicken on a large piece of plastic wrap, fold over the chicken and pound to 1/4-1/2" thickness. Repeat with all chicken pieces. Season with salt and pepper and Italian seasoning on both sides.
Cut red pepper into strips. On each chicken breast, lay red pepper strip, several spinach leaves, a pinch of minced garlic, a sprinkle of mozzarella cheese and crushed red pepper flakes. Roll each piece up and use a toothpick to hold the bundle together if necessary.
Cook for about 20 minutes and then switch the oven to broil, grate Parmesan cheese over the chicken and continue cooking until the cheese is melted and the chicken is lightly browned and cooked through.