4 Servings 35 min Cook
4 Tbsp Parmesan Cheese
1/2 Cup, shredded Mozzarella Cheese
1 Extra large Egg
2 Slice, large (1/4" thick) Onions
2 Clove Garlic
2 Half breast (fillet) Chicken Breast
2 Tbsp Olive Oil
1/4 Tsp Cayenne Pepper
1 Dash Salt
1 Dash Pepper
3/4 Package (10 oz) Spinach
Preheat oven to 350 degrees F.
Grate cheeses, beat the eggs, slice the onion, and crush garlic.
Butterfly chicken breast (i.
split it so that you can stuff it with stuff) and drizzle with olive oil.
Sprinkle chicken breast to taste with cayanne pepper, salt, and pepper; set aside
In a sauté pan cook spinach, onion, and garlic until spinach has started to wilt, 2-3 minutes.
Remove spinach from heat and add to a medium bowl with Parmesan cheese, half of the mozzarella cheese, and beaten egg.
Mix all ingredients until well incorporated.
Place a large spoonful of spinach mixture in the middle of each chicken breast and fold over, covering the spinach mixture completely.
Sprinkle with remaining cheese and place on baking sheet.
Bake for 30 minutes or until a thermometer reaches 165 degrees F when chicken is tested.
Serve and enjoy!