BAKED SPINACH PROVOLONE CHICKEN BREASTS
Cuisine: Gluten Free
- 2 boneless skinless Chicken Breasts butterflied
- 2 slices Provolone cheese
- 1 5oz 5oz container of fresh Baby Spinach
- 4 clove minced Garlic
- Dash of Paprika
- 1 tbs Olive Oil
Preheat oven to 425 degrees.
In large frying pan add Olive Oil and Garlic, sauté over medium heat for 1-2 minutes.
Add Spinach and stir frequently until Spinach is wilted and cooked, about 2-3 minutes.
Butterfly chicken breasts, slice lengthwise down the middle but not all the way through.
Place a slice of Provolone cheese over each chicken breast
Add Spinach and garlic on top of cheese.
Fold chicken in half like a sandwich keeping the stuffing in
Place on greased baking dish.
Sprinkle top of chicken with paprika.
Bake uncovered 30 Minutes.