Spinach Stuffed Chicken Breast Topped With Shrimp
- Ready In:
- 50mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 6 boneless skinless chicken breasts, halved
- 8 ounces large shrimp, peeled and deveined (4 to 6 shrimp per breast)
- 1 1⁄2 cups chopped Baby Spinach
- 1⁄2 cup grated parmesan cheese
- 1 cup Fontina cheese, Grated
- 1⁄2 cup chopped scallion
- 1 teaspoon italian seasoning
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 1⁄2 teaspoon garlic powder
- 2 tablespoons olive oil
directions
- Pound chicken breast to 1/2" thickness. Cut pocket in each, cutting almost to edge.
- In bowl combine spinach, scallion, parmesan, and fontina. Mix well, and reserve 1 T. for each breast. Divide remaining mixture among breasts and stuff, closing with toothpicks.
- Combine Italian seasoning, salt, pepper, and garlic, season tops of breasts and reserve rest of mixture.
- Heat 1T of olive oil in large nonstick skillet, and Brown breasts over medium heat for approximately 4 minute per side. Transfer breasts to jellyroll pan.
- Heat remaining oil, toss shrimp with remaining seasoning mix, and cook 2 min per side.
- Arrange shrimp on top of breasts and cover with reserved spinach cheese mixture. Place in 350°F oven and roast until chicken is no longer pink and cheese is melted inside (15 to 20 minutes).
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RECIPE SUBMITTED BY
<p>Fire fighter</p>