Spinach Stuffed Chicken
Cooking Steps
- Preheat oven to 400F (200C).
- In a large sauce pan bring 2 cups of water to a boil. Remove the spinach leaves from the stems. Wash the leaves thoroughly and place them in the sauce pan with the boiling water. Boil until the spinach is soft. Drain.
- In a separate mixing bowl, combine sun-dried tomatoes, 1/4 cup freshly chopped basil leaves, 2 tablespoons of balsamic vinegar, 2 tablespoons of olive oil, 2 minced garlic cloves, a dash of salt, a pinch of black pepper & boiled spinach. Place mixture into a clean sauce pan, cook on low heat for 10-15 minutes. Stir occasionally.
- Pound each chicken breast with a mallet until it is about 1/4-1/2 inch thickness. Rub some salt, black pepper, and 2 minced cloves of garlic onto the breast.
- Remove filling from sauce pan and allow to cool for 5 minutes. Place each chicken breast with the smoothside down and place 1/4 cup filling on one side. Roll the chicken up. Place tooth picks to secure the chicken in place. Repeat.
- Place to stuffed chicken breast into a cooking dish. Top the chicken with a drizzle of olive oil. Place onto a pan and bake for 40 minutes. To check if chicken is fully cooked pierce it with a knife until the inside has an opaque coloration.
Recipe ingredients
- 4 skinless, boneless chicken breast halves
- 1 (10 ounce) package fresh spinach leaves
- 1/2 cup of fresh chopped tomatoes
- 1/2 cups of sun-dried tomatoes
- 1/4 cup freshly chopped basil leaves
- 2 tablespoons of olive oil
- salt
- black pepper
- 4 cloves garlic, minced
- 3 tablespoons balsamic vinegar
Mediterranean Chicken
Cooking Steps
- Preheat oven to 375 degrees F. Toss the onion and pepper slices in a large bowl. In a large measuring cup, fork-stir your sauce using: balsamic vinegar, olive oil, broth, chopped garlic, and herbs.
- Pour the sauce over the sliced peppers and onions and toss well to coat. Place the split chicken breasts in the bottom of a baking pan sprayed with olive oil. Season with sea salt and pepper, to taste. Pour the balsamic onion and pepper mixture over the chicken and arrange them evenly. Use every last drop of sauce. Loosely cover the pan with a piece of foil and place in the center of a pre-heated oven.
- Bake for 40 minutes or so. You want the chicken to be cooked through (no longer pink inside) and the peppers to be limp and soft. I checked the chicken after 30 minutes and spooned the sauce all over the onion, peppers and chicken breasts (to keep it moist) and continued to bake it until everything was melt-in-your-mouth tender. Serves:4
Recipe ingredients
- 1 large sweet onion, sliced thin.
- 3-4 large, ripe bell peppers, cored and sliced.
- ½ cup organic balsamic vinegar.
- ¼ cup extra virgin olive oil.
- ½ cup gluten-free chicken broth.
- 4 fresh cloves of garlic, chopped.
- 1 Tbsp dried basil.
- 1-2 tsp Italian Herb Seasoning.
- 4 fresh organic free-range split breasts of chicken, rinsed and patted dry.
- Sea salt and ground pepper, to taste.
Spinach Stuffed Chicken 
Mediterranean Chicken 
