Chicken Breasts Stuffed with Spinach, Basil and Parmesan
Ingredients
- 6 teaspoon Olive oil divided
- 1 medium White onion chopped
- 6 cloves Garlic chopped
- 5 ounce Baby spinach chopped
- 2/3 cup Fresh basil chopped
- 1 teaspoon Salt
- 1 teaspoon Ground pepper
- 1 can (14.5 oz) Diced tomatoes undrained
- 3/4 cup Parmesan shredded, divided
- 6 Chicken breast
- 6 tablespoon seasoned bread crumbs
Instructions
- In large nonstick skillet, heat 2 tsp of the oil over medium heat until hot. Add onion; cook 2 minutes or until onion just begins to wilt. Add garlic; cook 30-60 seconds or until fragrant. Add spinach, basil, salt and pepper; cook 1 minute or until spinach and basil are limp. Add tomatoes; increase heat to high. Cook 8 minutes or until almost all of the liquid has evaporated, stirring frequently. Remove from heat; stir in 1/2 cup of the cheese. Place in large bowl; refrigerate until completely cooled. Wipe skillet clean. Heat oven to 350F. With small sharp knife, cut pocket in each chicken breast, cutting almost to the other side but not all the way through. Spoon about 1/3 cup filling into each pocket; secure with toothpicks. Place bread crumbs in shallow bowl. Dip chicken in bread crumbs to coat on both sides. In same skillet, heat 2 tsp of the oil over medium-high heat until hot. Add half the chicken breasts; cook 3 minutes or until browned on all sides. Place in medium shallow baking dish. Repeat with remaining 2 tsp oil and chicken breasts. Bake 30 minutes or until golden brown and chicken is no llonger pink in center. During last 5 minutes of baking, sprinkle with remaining 1/4 cup cheese.
