Stuffed Chicken Breast


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Servings: 4
  • 4 boneless skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 Hidden Valley Original Ranch Seasoning Mix
  • 1 lb fresh spinach
  • 1⁄2 cup parmesan cheese
  • 1⁄2 cup mozzarella cheese
  • 1⁄2 cup seasoned bread crumbs
  • 2 eggs, beaten
  • 1 (6 ounce) can black olives, sliced (optional)
  • Butterfly chicken breast and drizzle with olive oil.
  • Sprinkle chicken breast with Hidden Valley Seasoning and Dressing Mix and set aside.
  • In a saute' pan cook spinach until spinach has started to cook down. Remove spinach from heat and add to a medium bowl with Parmesan cheese, half of the mozzarella cheese, bread crumbs and beaten egg and olives. 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 and bake on 350 degrees for 20-25 minutes or until thermometer reaches 165 degrees when chicken is tested.

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