Italian Stuffed Chicken

I tried this for the first time a couple weeks ago when I was sick of eating the same things on the South Beach Diet. It was amazingly delicious & we didn't think we even liked spinach! I'm made it again for mother's day and my parents loved it!

This also is a good recipe to use when preparing a romantic meal.

Serves: 2


3 boneless, skinless chicken breasts
4 cups of spinach (washed & chopped)
2 cups of shredded mozzarella cheese
12 oz diced tomatoes
2 tbsp tomato paste
1 chicken bouillon cube
½ cup water
3 tsp minced garlic
2 tsp oregano
2 tsp basil

To make sauce: In a saucepan, heat olive oil & 2 tsp of minced garlic (careful not to burn the garlic). Add in diced tomatoes, tomato paste, boullion cube, water, oregno and basil. Cook until flavors blend together. Season with salt & pepper, lower heat to simmer until sauce becomes a bit thicker

To make stuffing: In a saucepan, heat olive oil & 1 tsp of garlic. Add in spach and cook until wilted. Remove from heat, let cool for a minute. Add in 1 ½ cups of mozzarella cheese (enough to cover spinach). Allow cheese to melt, and then mix in with spinach so it is easier to work with.

Slice chicken breast lengthwise to create a pouch, careful not to cut in half. Fill with as much stuffing as you can, using toothpick of twine to keep it together. In a baking dish, pour enough sauce to cover bottom, put chicken on top & use remaining sauce to cover chicken.

Bake at 350 for 40-45 minutes. Add remaining cheese to top and cook for another 5 minutes.

Can be served by itself or onto of any pasta of your choosing.