Mediterranean-Stuffed Chicken
Cranberry Spinach Salad
Wine Recommendation
Francis Coppola Diamond Collection Chardonnay
Ingredients
- 2 (6-oz) boneless, skinless chicken breasts
- ⅓ cup shredded mozzarella cheese
- 2 Tbsp cream cheese
- 2 Tbsp pesto
- ⅓ cup chopped fresh basil, divided
- ¼ cup sun-dried tomatoes
- ¼ tsp salt
- ¼ tsp pepper
- 1 Tbsp olive oil
Instructions
- Preheat oven to 400°F. Cut a horizontal slit through thickest portion of each chicken breast to form a pocket.
- Combine mozzarella, cream cheese, and pesto in a bowl. Stuff chicken with cheese mixture, ¼ cup basil, and tomatoes; sprinkle top with salt and pepper. Secure opening with wooden picks, if desired.
- Cook chicken in hot oil in a skillet over medium heat 3 to 4 minutes per side or until browned.
- Place chicken on a foil-lined rimmed baking sheet. Bake 10 to 13 minutes or until chicken is done. Sprinkle with remaining basil.
Side Dish Ingredients
- 3 cups baby spinach
- 3 Tbsp refrigerated lemon vinaigrette
- 2 Tbsp sweetened dried cranberries
- 2 Tbsp chopped walnuts
Side Dish Instructions
- Toss together all ingredients in a bowl.
Gluten Free Meal Plan
This recipe selected from the eMeals Gluten Free Meal Plan.
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