Spinach & Mozzarella Stuffed Chicken Breasts w/ Marinara Sauce
- 3 chicken breasts, pounded thin
- 1 lb of flat leaf spinach
- 6 slices of mozzarella cheese
- 2 garlic gloves, finely chopped
- 1/2 of a medium Spanish onion, finely chopped
- 1/2 tsp of red pepper flakes
- 1 tsp kosher salt
- 2 cups Italian breadcrumbs
- 1 egg
- 1 jar of marinara sauce
- 6 TBL of olive oil (3 and 3)
- 1 TBL of water
Heat a large saute pan in meduim heat with olive oil. Saute the finely chopped onions and garlic just until the onions become translucent. Add the washes and drained, chopped spinach, red pepper flakes and salt. Saute for about 5 minutes. Turn off the heat and let cool.
Heat the oven to 420 degrees. In a bowl, beat the egg with 1 TBL of water and add a pinch of salt and pepper. Take the Italian breadcrumbs and place it in a plate. Take a pounded chicken breast and carefully take 2 slices of mozzarella cheese and place it on the chicken breast, covering as much of the surface as you can. Then, take about 2-3 TBL of the spinach mixture and spread it all over the breast. Carefully, roll up the chicken as tight as you can and tie each end with twine, securing that it will not open. Repeat on all of the chicken breasts.
Once all the chicken breasts have been stuffed and tied, dip each of them in the egg mixture and coat with Italian breadcrumbs. Heat a non-stick fry pan with 3 TBL of olive oil in high heat and brown the chicken. It is not important that it cooks all the way, as it will finish cooking in the oven. Once all the chicken breasts have been browned, place them on a baking sheet and place in the 420 degree oven for 30 minutes.
After 30 minutes, check that the internal temperature is at least 165 degrees and let rest before slicing into rounds and serving. Heat the marinara and serve on top as a sauce.