Spinach Stuffed Chicken Breast Topped With Shrimp |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Chicken breast stuffed with spinach and fontina cheese Ingredients:
6 boneless skinless chicken breasts, halved |
8 ounces large shrimp, peeled and deveined (4 to 6 shrimp per breast) |
1 1/2 cups chopped baby spinach |
1/2 cup grated parmesan cheese |
1 cup fontina cheese, grated |
1/2 cup chopped scallion |
1 teaspoon italian seasoning |
1 teaspoon salt |
1/2 teaspoon pepper |
1/2 teaspoon garlic powder |
2 tablespoons olive oil |
Directions:
1. Pound chicken breast to 1/2 thickness. Cut pocket in each, cutting almost to edge.
2. In bowl combine spinach, scallion, parmesan, and fontina. Mix well, and reserve 1 T. for each breast. Divide remaining mixture among breasts and stuff, closing with toothpicks.
3. Combine Italian seasoning, salt, pepper, and garlic, season tops of breasts and reserve rest of mixture.
4. Heat 1T of olive oil in large nonstick skillet, and Brown breasts over medium heat for approximately 4 minute per side. Transfer breasts to jellyroll pan.
5. Heat remaining oil, toss shrimp with remaining seasoning mix, and cook 2 min per side.
6. Arrange shrimp on top of breasts and cover with reserved spinach cheese mixture. Place in 350°F oven and roast until chicken is no longer pink and cheese is melted inside (15 to 20 minutes).
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