Spinach & Provolone Stuffed Chicken

Serves 4

Chicken breast stuffed with tangy Imported Provolone and sweet sundried tomatoes is a surprisingly simple and delicious weeknight dinner.

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Course Main Course
Cuisine American
Keyword Spinach & Provolone Stuffed Chicken, provolone cheese, stuffed chicken

Ingredients

  • 2 tbsp olive oil, divided
  • 1 small onion, finely chopped
  • 1/3 cup chopped sundried tomato
  • 2 cloves garlic, minced
  • 5 oz package baby spinach or kale
  • 1 cup plus 2 tbsp Imported Provolone cheese, finely shredded and divided
  • 1/2 cup Panko breadcrumbs, divided
  • 4 boneless, skinless chicken breast halves
  • 1 tsp Italian seasoning

Instructions

  1. Preheat oven to 375°F. Heat 1 tbsp olive oil in a large skillet over medium heat. Add onion and cook 4 minutes or until softened. Add sundried tomatoes and garlic and cook 1 minute. Add spinach and cook 2 minutes or until wilted. Stir in 1 cup Provolone and ¼ cup breadcrumbs.

  2. Combine remaining breadcrumbs, remaining Provolone, remaining oil and Italian seasoning.

  3. Cut each chicken breast horizontally across, but not through, forming a large pocket. Arrange on a baking pan. Stuff spinach with mixture, then top with breadcrumb mixture.

  4. Bake 25 minutes or until chicken is done.