Garden Stuffed Chicken

Plan Z Phase: This is a Z2 (ZReduction) recipe. This dish was created by our very own ZTeam member, Damian.

Serving Size: Serves 4

Ingredients:

• 4 large, skinless chicken breasts
• 1 medium onion, chopped
• 4 tsp of chopped garlic (jar garlic will work)
• 2 handfuls of spinach
• 1 Tbl of dried basil
• 16 cherry tomatoes, chopped
• salt & pepper to taste
• olive oil spray
• kitchen twine

 Instructions:

Pre heat oven to 350 degrees.

In a medium sauté pan, spay with olive oil and add the onions. Sauté on a medium heat until they start to turn brown, add the spinach, tomatoes, salt & pepper until the spinach is wilted. Turn off heat and transfer to a container to allow too cool.

While the mixture is cooling, you are going to ‘butterfly’ your chicken breast. To do this turn the chicken breast on its front so the breast in lay on the counter. Slice down the back top to bottom, without slicing all the way through. Then lay your knife flat in the grove and in a circle motion keep slicing until the chicken breast lays flat. You want your chicken breast to be approximately ¼ inch thick.

Now split your mixture into 4 equal servings and place in the center of the chicken breast, fold one edge over until it is just past center, then repeat for the second side. Now tie like you would if you were tying a pork loin. Season with basil or any other spices you wish.

In a medium sauté pan on a medium heat spray with olive oil and add the chicken breast, brown each side and then transfer to an oven proof dish to finish cooking for another 15-20 minutes.

Allow to stand for a few minutes before removing the kitchen twine and slicing.

I served mine with pan roasted green beans.

Enjoy!

Cheers,