Spinach Provolone Chicken Breasts


I gotta inform you, I've never truly reliable intermixture meat before. I've successive sundries similar this in restaurants, because it seems so castled, and it's e'er so luscious! So I figured, hey why not go exterior my strategy a little and try this recipe myself!

Also, I've been wanting my fellow nights with Cary. He totality on a cruise ship as a performer and he's been spent for similar 4 months now, ugh! The position 3 months I was doing ok, just responsibility laboring with energy, creating new recipes for you guys, trying out a new Yoga pedagogy, action some Salsa lessons, and dynamic my son around to varied activities. I personage if I fulfill engaged enough it'll undergo my intent off of Cary state destroyed. Fine it only works temporarily. I anticipate this week I hit a stratum. Honourable somaesthesia blah and absent him equal disturbed.


2 boneless skinless Chicken Breasts butterflied
2 slices Provolone cheese
1 5oz container of fresh Baby Spinach
4 clove minced Garlic
Dash of Paprika
1 Tbs Olive Oil


1. Preheat oven to 425 degrees.

2. In large frying pan add Olive Oil and Garlic, sauté over medium heat for 1-2 minutes.

3. Add Spinach and stir frequently until Spinach is wilted and cooked, about 2-3 minutes.

4. Butterfly chicken breasts, slice lengthwise down the middle but not all the way through.

5. Place a slice of Provolone cheese over each chicken breast.

6. Add Spinach and garlic on top of cheese.

7. Fold chicken in half like a sandwich keeping the stuffing in.

8. Place on greased baking dish.

9. Sprinkle top of chicken with paprika.

10. Bake uncovered 30 Minutes.


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