Recipe: Delicious Baked Spinach Provolone Chicken Breast

Baked Spinach Provolone Chicken Breast. Today on the blog it's Baked Spinach Provolone Chicken Breasts! Stuffed baked chicken breast with spinach and cheeses. Butterfly chicken breasts, slice lengthwise down the middle but not all the way through.

Fold chicken in half like a sandwich keeping the stuffing in. These chicken breasts are healthy, delicious, and super easy to make. Stuffed chicken breast with spinach and cheese. You can have Baked Spinach Provolone Chicken Breast using 6 ingredients and 4 steps. Here is how you cook it.

Ingredients of Baked Spinach Provolone Chicken Breast

You need 2 of chicken breasts boneless.
You need 2 slices of Provolone Cheese.
It's 1 (5 oz) of container of baby spinach.
You need 4 cloves of minced garlic.
Prepare Dash of Paprika.
Prepare 1 tbs of olive oil.

Just one of our best baked chicken breast recipes. Stuffing is easy with the butterfly technique used in Chicken breast dinner for two. It's very easy to halve this recipe to make two servings. Savory provolone, spinach and shitake mushrooms all stuffed chicken breast, perfectly paired with shaved fennel and arugula greens.

Baked Spinach Provolone Chicken Breast instructions

Pre-heat 425.
In pan add olive oil and garlic over med heat 1-2 min then add spinach and cook for another 2-3 min..
Butterfly chicken breasts and plave Provolone slice, garlic, and spinach inside. Then fold the chicken breast..
Sprinkle chicken with paprika and then bake for 30-35 min.

Easy, delicious and healthy Provolone and Spinach Stuffed Chicken Breast recipe from SparkRecipes. Carefully, roll up the chicken breast over the cheese/spinach and pin closed with a toothpick. This popular baked chicken recipe includes boneless chicken breasts, fresh spinach, and a topping of tomatoes and green onions or salsa. Boneless chicken breasts are pounded thin, then rolled with prosciutto, provolone, and spinach, and cooked in olive oil and white wine. Beef roast cooked low and slow with tomatoes and piled on a toasted hoagie roll with melted provolone cheese and pickled vegetables is perfect year round.