Oh, and full disclosure: To make 4 servings, I used 2 chicken breast halves that were SO BIG, I simply cut them half to make 4 smaller chicken pieces. How big are the chicken breasts these days? Jeez.
Note: For the pesto, I prefer the refrigerated variety. And, although I used mozzarella cheese, provolone would be fantastic too!
Spinach and Pesto Stuffed Chicken with Mozzarella
4 boneless skinless chicken breast halves (about 4-5 ounces each)
Salt and ground black pepper
2 teaspoons olive oil
10 ounces fresh baby spinach leaves
2 tablespoons prepared basil pesto
1 cup shredded mozzarella cheese
1/4 cup pasta or pizza sauce
Preheat the oven to 375 degrees. Coat a baking dish with cooking spray.
Use a sharp knife to cut "pockets" in the chicken - cut crosswise through the middle (like cutting a bagel), without cutting all the way through. Transfer the chicken to the prepared pan, season the top with salt and pepper, and set aside.
Heat the oil in a large skillet over medium heat. Add the spinach and cook until it starts to wilt (this happens fast). Add the pesto and remove from heat. Stir to combine.
Spoon the spinach mixture into the chicken pockets. Top the spinach with half of the cheese. Secure the chicken with wooden picks. Spoon the pasta sauce over the chicken and top with the remaining cheese.
Bake for 25 minutes, until the chicken is cooked through.
Remove the wooden picks before serving.
Serves 4
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