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Spinach and Cheese Stuffed Chicken Breast #RSC

5.0(97)

Ready, Set, Cook! Hidden Valley Contest Entry. I love creating my own recipes and menus for people. I have been doing this since I was about 12 years old. I put together a birthday party with lots of freshly prepared food and cake that I prepared for my mom. I had help from my cousins and friends who were my assistants and servers. The party was a great success and I have been doing this ever since. I made this chicken dish 8 years ago and it was the only thing different my mom would eat so I made sure I perfected the dish just for her and of course others. I usually brine my chicken in a mixture of salt, brown sugar and water for at least 45 minutes

by Chef Jaylin Hawkins·published 2013-02-11

Open original recipe

Weeknight

Servings

4 serving(s)

Total time

40 min

prep 15 min

Calories / serving

409 kcal

Ingredients (9)

serves

4 boneless skinless chicken breastschicken-breast
2 tablespoons olive oilolive-oil
1 Hidden Valley Original Ranch Seasoning Mix
1 lb fresh spinachspinach
1/2 cup parmesan cheeseparmesan
1/2 cup mozzarella cheesemozzarella
1/2 cup seasoned bread crumbsseasoned-bread-crumbs
2 eggs, beatenegg
1 (6 ounce) can black olives, sliced (optional)black-olives

Instructions (5 steps)

01Butterfly chicken breast and drizzle with olive oil.
02Sprinkle chicken breast with Hidden Valley Seasoning and Dressing Mix and set aside.
03In a saute' pan cook spinach until spinach has started to cook down. Remove spinach from heat and add to a medium bowl with Parmesan cheese, half of the mozzarella cheese, bread crumbs and beaten egg and olives. Mix all ingredients until well incorporated.
04Place a large spoonful of spinach mixture in the middle of each chicken breast and fold over, covering the spinach mixture completely.

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Rich recipe — supports nutrition-aware planning.