Spinach Stuffed Chicken Breasts

This dish is absolutely delicious! It is a perfect weekend meal. It’s easy enough for a typical family dinner but nice enough to serve at a fancy dinner also! The spinach and mushrooms go perfect together and gives a nice flavor to the garlic-y chicken breasts. This will make a regular appearance to our weekly date night I believe!  We ate this with a light salad but serve it over pasta for a complete meal. Makes two servings.

2 chicken breasts, cut in half lengthwise (not quite all the way through! – like you are butterflying them)

½ cup mushrooms, diced
½ cup fresh spinach
3 slices prosciutto, diced (or turkey bacon would work)
1 tsp garlic, minced
2 Tbsp balsamic vinaigrette
2 slices of cheese (I used dairy free mozzarella, but Swiss or Provolone would be great!)
Sea Salt
Black Pepper
Basil, fresh or dried

• In a large skillet, sauté mushrooms, spinach and prosciutto.
• In a greased two quart baking dish, place sliced chicken breasts, cut side up.
• Pour balsamic vinaigrette over open chicken breasts.
• Place a slice of cheese into chicken breast.
• The spread halve of the spinach mixture over cheese in each chicken breast.
• Close the chicken breast with the top flap an secure with a tooth pick.
• Sprinkle minced garlic salt and pepper over closed chicken breasts. Drizzle with olive oil.
• Bake at 375°F for about 35 minutes or until chicken is cooked completely through.