Spinach- & Cheese-Stuffed Chicken
We really enjoyed this tender chicken with its creamy filling. You can do all the prep work ahead of time and bake later in the day, or even wrap and freeze until you're ready to pull it out for dinner. Just be sure to thaw before baking.
2 chicken breasts
1 c. (not packed) fresh spinach leaves
1/4 c. sour cream
1 clove garlic, minced
1/4 c. shredded mozzarella cheese
1/4 c. shredded Parmesan cheese
Preheat oven to 350 degrees.
Holding a knife horizontal to the cutting board, split chicken breasts but do not go all the way through.
In a small bowl, mix sour cream, minced garlic, and shredded cheeses.
Stuff chicken breasts with, first, a layer of spinach leaves, and, second, a layer of the of the sour cream mixture. Season with Rotisserie seasoning, or any other poultry seasoning of your choice.
Bake for 1 hour; serve.