Stuffed Chicken Breast


  • 2-4 boneless, skinless chicken breasts, 6 ounces
  • Large plastic food storage bags or waxed paper
  • 1 bag, fresh spinach or arugula
  • 2 tablespoons butter
  • 2 cloves garlic, cracked
  • 1 small shallot, diced
  • Salt and freshly ground black pepper
  • Adobo seasoning
  • 1 cup part mozzarella cheese
  • 1/2 cup grated Parmigiano or Romano,
  • 1/2 teaspoon fresh grated or ground nutmeg
  • Toothpicks
  • 2 tablespoons extra-virgin olive oil
  • Marinade:
  • Any bottled marinade or Italian salad dressing that can be used as a marinade

Directions Place breasts in the center of a plastic food storage bag or 2 large sheets of waxed paper. Pound out the chicken from the center of the bag outward using a heavy-bottomed skillet or mallet. Be firm but controlled with your strokes. Place flattened chicken breast into your favorite marinade and refrigerate overnight preferably but 2-4 hours is fine. Place a nonstick skillet over moderate heat. When skillet is hot, add extra virgin olive oil, garlic and shallots until shallots are translucent then add the spinach or arugula and wilt about 5 min. Season with salt and pepper and adobo seasoning. Transfer spinach or arugula, garlic and shallot to a bowl. Add mozzarella and grated parmesan cheese to the bowl and the nutmeg. Stir to combine the stuffing. Return your skillet to the stove over medium high heat. Place a mound of stuffing on each breast and wrap and roll breast over the stuffing. Secure breasts with toothpicks. Brush grill pan with grape seed oil. Add breasts to the grill pan and get grill marks on one side, flip the breast over and place grill pan in a 400 degree oven cooking chicken 8 to 10 minutes. The meat will cook quickly because it is thin. Remove toothpicks. Serve breasts whole or, remove from pan, slice on an angle and fan out on dinner plates.    

Leave a Reply