Mediterranean Stuffed Chicken Breasts

  • Yield: servings


1/4cup Extra Virgin Olive Oil
8-- Boneless Skinless Chicken Breasts, trimmed of fat
-- Salt and Pepper
1/4cup Extra Virgin Olive Oil, =EVOO
2tablespoons Chopped Garlic
9ounces Fresh baby Spinach
-- Salt and Pepper, to taste
1/2pound Fresh Mozzarella Cheese, cut into 1/2 inch pieces
6large Fresh Basil Leaves, chiffonade
1/2cup Grated Parmigiano Reggiano Cheese
1teaspoon Freshly Ground Nutmeg
1cup Italian Flavored Bread Crumbs
4ounces Crumbled Feta Cheese
1/2cup Grated Parmigiano Reggiano Cheese
-- Extra Virgin Olive Oil, for drizzling
-- Salt and Pepper, to taste
1cup Low Sodium Chicken Broth


1. Preheat the oven to 350 degrees. Line 2 large rimmed baking sheets with foil. Paint the foil evenly with a few tablespoons of EVOO.
2. Trim the chicken breasts and cut in half ALMOST to the edge; flap open ready to stuff 4 to each baking sheet. Drizzle each with a few tablespoons of EVOO. Sprinkle each with salt and pepper.
3. In a 12" nonstick skillet on medium-high heat, add the 1/4 cup EVOO and chopped garlic. Using a large tong toss the spinach and garlic JUST until wilted. Take off the heat and toss with salt and pepper to taste.
4. Add a few tablespoons of the spinach mixture to one side of each chicken breast; pat down flat.
5. On top of the spinach, add a layer of mozzarella cheese, then grated parmesan cheese. Sprinkle chiffonade basil over each. Grate fresh nutmeg over each.
6. Flap over the empty side of the chicken breast; pat closed on top of the stuffing. Push in any stray pieces of stuffing. No need to seal closed.
7. Sprinkle each breast with bread crumbs. Sprinkle evenly with feta cheese and parmesan cheese. Drizzle with EVOO. Sprinkle with salt and pepper.
8. Using half the chicken broth, drizzle around each breast. Bake for 30-40 minutes or until the topping is browned and the mozzarella filling is slightly oozing out. Bast with chicken broth every 10 minutes around and over the top of each breast. Let cool for 15 minutes before serving.