Chicken Breasts Stuffed with Spinach and Provolone
This turned out very well. Chicken at first seemed a bit dry on the edges but once I had a bite of the chicken with the cheese and spinach stuffing, the balance was just about perfect.
chicken breast halves, boneless, skinless
scallions, spring or green onions
sliced into shreds
nonstick cooking spray
to coat pan
Preheat Oven to 425 degrees F.
Prepare a baking pan (I prefer using glass) by spraying with cooking spray.
In a small bowl prepare the stuffing by mixing the bread crumbs, spinach, scallions lemon zest (rind) and the egg.
In another small bowl prepare the topping. Mix the juice of a lemon, olive oil and black pepper together.
Prepare the chicken: Butterfly each chicken breast (cut down the center), being careful not to slice completely through the breast.
Place one slice of provolone inside each open breast.
Divide the stuffing between each chicken breast.
Fold the chicken breast back together, gently manipulating the cheese and stuffing to remain inside.
Place all 4 stuffed chicken breasts into the baking dish.
Whisk topping to ensure it is well mixed and drizzle over the top of the chicken breasts evenly.
Put baking dish in the oven on the center rack and bake for 40 minutes.
Serve with a green salad.