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Spinach Provolone Stuffed Chicken Breasts

Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes

Ingredients

Tomato Sauce

  • 1 1/2 cups canned crushed tomatoes
  • 2 tbsp olive oil
  • 1/2 tsp dried oregano
  • 1/2 tsp kosher salt
  • 1/4 tsp ground black pepper

Stuffed Chicken

  • 4 x 6 oz - 8 oz chicken breasts
  • 4 tbsp olive oil
  • 1/2 tsp dried oregano
  • 1/2 tsp kosher salt
  • 1/4 tsp ground black pepper
  • 3 cloves garlic
  • 6 oz fresh spinach
  • 4 slices provolone

Equipment & Utensils

  • Saucepan
  • Saute pan
  • Baking pan
  • Colander

Instructions

Tomato Sauce

  • Pour tomatoes and olive oil into saucepan and place on high heat.
  • Allow tomatoes to heat through then add oregano, salt and pepper.
  • Stir until flavors are combined, then remove from heat and set aside.

    Stuffed Chicken

    • Butterfly chicken breasts by slicing through one side of each breast almost all the way to the other side but not completely.
    • Mix together 2 tbsp of olive oil with the oregano, salt and pepper and use this mixture to season butterflied chicken breast by rubbing it all over them.
    • Place chicken breasts in butterfly position on a board or tray and set aside.
    • Heat 2 tbsp of olive oil in saute pan and add garlic saute until aroma releases.
    • Add spinach and saute until wilted, then remove from heat.
    • Tip spinach into a colander to allow excess water to drain away
    • Place one slice of provolone on top of each chicken breast
    • Divide spinach mixture into four portions then add a portion of spinach on top of the provolone on each chicken breast.
    • Fold chicken breasts to envelope the provolone and spinach then carefully place in a baking pan
    • Drizzle 1/3 of the tomato sauce over the top of the chicken breasts and brush over them evenly.
    • Place chicken breasts in a preheated oven at 425 and cook for 15-20 mins dependent upon thickness of chicken breasts.
    • Remove chicken from oven and place one breast on each plate or all four on a platter.
    • Pour the juices released from the baked chicken into the remainder of the tomato sauce and return to the heat.
    • Allow sauce to heat through and flavors combine, then pour over chicken and serve immediately.