Casey 2 Cook

Casey’s Stuffed Chicken Breast – Recipe Corner

For dinner tonight, I wanted an easy flavorful chicken breast.. One that was juicy and healthy!

So I checked in my fridge and scored big with some spinach, tomatoes and low fat mozzarella!

First instinct was to make a salad and grill the chicken, slice it and put it over the top.. but thats been done before here, didn’t excite me.

Then it hit me, stuff it and bake it!

Casey’s Stuffed Chicken Breast –

1 tablespoon of olive oil

3 large chicken breasts

1 vine ripe tomato, sliced into 6 rounds, half to make 12 pieces

8oz of mozzarella cheese, cup into 3 slices, half to make 6 pieces

1 1/2 cups of raw baby spinach, packed

1 teaspoon of salt

1 teaspoon of pepper

1 teaspoon of granulated garlic

1/4 cup of water

3 tablespoons of parsley, chopped

Preheat oven to 400 degrees.

1. Heat your oven safe pan over medium high heat. Mix your salt, pepper and granulated garlic together in a small bowl.

2. You can either slice your breast in half and stuff it or carefully poke a hole in the fattest end with your knife and make a deep long hole. In each breast layer in: 1/2 cup of spinach, 4 slices of tomato, and 3 slices of the mozzarella.

3. Add your breast into the hot pan (what would be the skin side in first, the smoother side) and brown it. As that side is browning, sprinkle the bottom side with half of your spice mixture. Once browned, carefully turn over and sprinkle other side with the rest of your spice mix. Top with the remaining mozzarella cheese, and pour the water into the pan. (this creates a steam to melt the cheese beautifully) Cover with foil and place into the oven on 400 for 15 minutes.

4. After 15 minutes, remove the foil and sprinkle with parsley.. bake another 10 minutes. Remove from the oven and serve sliced in rounds. 

There will be lots of yummy juices in the pan.. If you want, you can simply spoon them over the chicken! However, if you want to make a quick luscious pan sauce follow these steps:

  1. Remove everything from the pan except the juices
  2. Bring to a simmer over the stove
  3. Mix together 1 teaspoon of flour or corn starch with one teaspoon of water and mix that into the liquid. Bring to a boil for 1 minute then reduce back to a simmer.. Stirring constantly 
  4. Take a cold tablespoon of butter and stir it into the now thickening liquid to create a thick and beautiful velvety sauce!

This technique can be used to make any sauces or gravy.. The flour/cornstarch is a thickening agent, and the butter makes it smooth and boosts the flavors! Enjoy 🙂



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