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Italian-Stuffed Chicken Over Spinach
Chicken halves are stuffed with feta and ricotta cheeses, basil, tomato and jalapeno pepper. They're served atop a bed of spinach, basil, oil and vinegar.
Ingredients
- 4 (4-5 ounce) - skinless, boneless chicken breast halves
- 1 (4-ounce) - package feta cheese
- 1 (8-ounce) - carton ricotta cheese (1 cup)
- 1/2 cup plus 2 tablespoons - chopped basil, divided
- 1/2 cup - chopped Roma tomatoes
- 1/4 cup - minced, seeded jalapeno pepper (or to taste)
- Dash - oregano
- 3/4 teaspoon - black pepper, divided
- 1 cup - tomato sauce
- 4 cups - torn baby spinach
- 3 tablespoons - balsamic vinegar
- 1 tablespoon - olive oil
- Salt and pepper to taste
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Method
Preheat Oven to 350 degrees. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness, using a meat mallet or rolling pin. Combine feta cheese, ricotta cheese, 2 tablespoons chopped basil, chopped tomatoes, minced jalapeno, oregano, and 1/4 teaspoon pepper. Spoon a generous portion of this mixture onto each piece of chicken; fold chicken in half. Top with any leftover cheese mixture and the tomato sauce. Salt and pepper as desired. Place folded breast halves in a baking dish coated with cooking spray. Bake, uncovered, at 350 degrees about 35 minutes or until chicken is done. Combine spinach and remaining 1/2 cup chopped basil in a bowl; drizzle with vinegar and oil. Sprinkle remaining 1/2 teaspoon pepper over salad; toss well. Serve chicken over spinach.
Notes:
Number of Servings: 4
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