Spinach and Provolone Stuffed Chicken

This week’s Frugal Homemade feature is sure to add some flavor to your standard chicken breast: Spinach & provolone stuffed chicken breasts that are quick & easy to put together! As a bonus, each stuffed breast is only around 170 calories, making this a pretty healthy low-cal & low-carb main dish.

Spinach & Provolone Stuffed Chicken

Ingredients

4 boneless skinless chicken breasts, approximately 4oz each
1 tsp olive oil
1T fresh lemon juice + the zest of one small lemon
Salt
Pepper
1/2 tsp Italian seasoning
2 tsp crushed garlic
4 slices of provolone cheese
1/4 C fresh spinach
Grape tomatoes (10 or so, plus a drizzle of olive oil & a little salt & pepper)

Pictured below: I only made three breasts because there are only three of us. Recipe, however, is adjusted for four.

Directions

1. Preheat oven to 350 degrees.
2. Prepare marinade in a mixing bowl by combining olive oil, lemon juice, lemon zest, and spices.
3. Cut a slit lengthwise in each chicken breast (where the “stuffing” will go) and place breasts in bowl. Be sure to marinate inside of the slit, too!
4. Marinate for about 10 minutes, then flip to marinate the other side for an additional 10 minutes.
5. Cut the tomatoes in half & place in a small baking dish.
6. Drizzle the tomatoes with a little olive oil & a dash of salt & pepper.
7. Roast tomatoes in oven at 350 degrees for 10-15 minutes.
8. While tomatoes are roasting, saute the chicken breasts in the marinade on both sides, about 3 minutes per side, until they are slightly browned.
9. Stuff each breast with one slice of provolone, 1/4 of the tomatoes, and 1/4 of the spinach. (If they won’t stay stuffed, use kitchen string to tie them together or use a couple of toothpicks to hold everything in place.)
10. Bake at 350 degrees for about 20 minutes, or until chicken is cooked through.

Spinach & Provolone Stuffed Chicken, printable recipe

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Spinach & Provolone Stuffed Chicken

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This week's Frugal Homemade feature is sure to add some flavor to your standard chicken breast- spinach & provolone stuffed chicken breasts that are quick & easy to put together! As a bonus, each stuffed breast is only around 170 calories, making this a pretty healthy & low-cal/no-carb main dish.

Course dinner

Cuisine Chicken

Total Time 1 hour hour

Author Rachel Singer

Ingredients

• 4 boneless skinless chicken breasts approximately 4oz each
• 1 tsp olive oil
• 1 T fresh lemon juice + the zest of one small lemon
• Salt
• Pepper
• 1/2 tsp Italian seasoning
• 2 tsp crushed garlic
• 4 slices of provolone cheese
• 1/4 C fresh spinach
• Grape tomatoes 10 or so, plus a drizzle of olive oil & a little salt & pepper

Instructions

• Pre-heat oven to 350 degrees.
• Prepare marinade in a mixing bowl by combining olive oil, lemon juice, lemon zest, and spices.
• Cut a slit lengthwise in each chicken breast (where the "stuffing" will go) and place breasts in bowl. Be sure to marinate inside of the slit, too!
• Marinate for about 10 minutes, then flip to marinate the other side for an additional 10 minutes.
• Cut the tomatoes in half & place in a small baking dish.
• Drizzle the tomatoes with a little olive oil & a dash of salt & pepper.
• Roast tomatoes in oven at 350 degrees for 10-15 minutes.
• While tomatoes are roasting, saute the chicken breasts in the marinade on both sides, about 3 minutes per side, until they are slightly browned.
• Stuff with one slice of provolone, 1/4 of the tomatoes, & 1/4 of the spinach. (If they won't stay stuffed, use kitchen string to tie them together or use a couple of toothpicks to hold everything in place.)
• Bake at 350 degrees for about 20 minutes, or until chicken is cooked through.