Real Girls Meals: Spinach and Mozzarella Stuffed Chicken


By: Christa Cartwright
This recipe is something I have been making for years. I never seem to make it the same everytime, and yet it gets devoured in seconds. Making food the way you want is the beauty of cooking though.  This is a popular dish among my friends and family and is so simple to make. I hope you enjoy this as much as I do!

Spinach and Mozzarella Stuffed Chicken

This recipe yields 4 portions

4 boneless, skinless chicken breasts
1 cup of frozen spinach
1/2 cup of mozzarella cheese
4 cloves of minced garlic
1/4 cup of chopped white onion
1 tsp of crushed red pepper flakes
2 tsp of garlic powder
1 1/2 tsp of dry oregano
2 tsp lemon zest
Juice of 1 lemon
1/2 cup of low sodium chicken stock
Olive oil
1 Tsb of no salt butter

Preheat oven to 400 degrees

Let’s get cooking!

Cut the chicken breast in half and season with salt, pepper, lemon zest, oregano,  and garlic powder.  Cut small openings in the chicken just enough for it to be stuffed. Drizzle the chicken with oil, place in a bowl in sit in the refrigerator for about 20-30 mins.
While chicken is marinating, I like to first get started on the filling. In a skillet, heat crushed red pepper, garlic, onion and oil on a medium heat. The goal is to heat the ingredients while flavoring the oil at the same time. Next, add spinach and sauté it with the now flavored oil.*Focus on more heating it up and not necessarily trying to cook the spinach all the way through.* After that, remove the spinach from the pan and set it aside for 5 minutes to cool.
When the chicken is finished marinating, take it out the refrigerator.  Mix together the spinach with the mozzarella cheese and then stuff the chicken. *You don’t want to over stuff the chicken or all the ingredients will fall out.*  In the same skillet, place the chicken breast inside and cook for 2-3 minutes per side. After each piece has been seared, place chicken into a baking dish.  *If there are any inedible burnt pieces left in the skillet take them out with a wooden spoon or spatula.*
Lastly, add the butter, lemon juice, and the chicken stock to the same skillet and slowly scrape up anything left in the pan. Pour the sauce over the chicken and cover with foil. Place baking dish in the oven for about 10 mins. Once finished cooking, take the chicken out and let it rest for about 5 mins before serving.

This dish can be served with roasted potatoes, pasta or even a salad. It is even a great potluck dish because it can serve alot of people and is also very inexpensive to make. I hope you enjoyed this edition of “Real Girls Meals” where we specialize in making real meals for real girls. 🙂


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