Chicken breast with spinach, mushrooms, provolone and sun dried tomatoes (paprika, garlic powder)

[no kudzu]

The original recipe calls for stuffing chicken breasts with this filling but I like to slice two meaty breasts in half and then pound them thin and then wrap the breast around the stuffing.

Oven 400- foil lined baking pan or use oven proof pan for all the steps

I marinate my 4 cut pieces in 1 T of EVOO, 1 teaspoon lemon juice with bit of zest, tiny pinches of italian seasoning, S&P, garlic powder and paprika for at least 20 minutes while I prepare the stuffing.

Saute 1/2 finely chopped onion in 2 T EVOO, add 2 garlic cloves run through press and chopped mushrooms. (8 oz package of finely chopped mushrooms -****ake if you have them and only about 3 oz package then), TINY pinch of salt- set aside

Here if you are using whole chicken breasts you can put them in a hot oiled grill pan for just long enough to get grill marks- do not cook through.When they cool you can cut them deep enough to stuff. But since my split breasts are so thin, I don't do this. And any left over stuffing always hides the grill marks anyway.

I then place a slice of provolone cheese, drained sun- dried tomatoes - (optional of course), a few leaves of fresh baby spinach, mushroom mixture , parsley if I have fresh, and roll them up and secure with toothpicks. Sometimes I cook in the oven at 400 till they are done- 8-10 minutes and sometimes I just finish cooking in the pan on the stove top. and sometimes I add a splash of white wine!

Remove toothpicks

I serve over rice and I always make extra mushroom mixture to serve on top.

[Almrausch]

kudzu thank you for the recipe I am going to make this.It sounds delicious and it is something my gang will eat.

[nmnita]

Originally Posted by no kudzu

The original recipe calls for stuffing chicken breasts with this filling but I like to slice two meaty breasts in half and then pound them thin and then wrap the breast around the stuffing.

Oven 400- foil lined baking pan or use oven proof pan for all the steps

I marinate my 4 cut pieces in 1 T of EVOO, 1 teaspoon lemon juice with bit of zest, tiny pinches of italian seasoning, S&P, garlic powder and paprika for at least 20 minutes while I prepare the stuffing.

Saute 1/2 finely chopped onion in 2 T EVOO, add 2 garlic cloves run through press and chopped mushrooms. (8 oz package of finely chopped mushrooms -****ake if you have them and only about 3 oz package then), TINY pinch of salt- set aside

Here if you are using whole chicken breasts you can put them in a hot oiled grill pan for just long enough to get grill marks- do not cook through.When they cool you can cut them deep enough to stuff. But since my split breasts are so thin, I don't do this. And any left over stuffing always hides the grill marks anyway.

I then place a slice of provolone cheese, drained sun- dried tomatoes - (optional of course), a few leaves of fresh baby spinach, mushroom mixture , parsley if I have fresh, and roll them up and secure with toothpicks. Sometimes I cook in the oven at 400 till they are done- 8-10 minutes and sometimes I just finish cooking in the pan on the stove top. and sometimes I add a splash of white wine!

Remove toothpicks

I serve over rice and I always make extra mushroom mixture to serve on top.

sounds and just what I am looking for right now. I was just told by the doctor this morning to start watching the carbs and she didn't mean watch them go into my mouth I am sure.

[grampaTom]

That sounds like a really good recipe. Thanks for sharing. Served over rice with a little broccoli or asparagus on the side and a very healthy meal indeed!