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Red-Pepper Spinach Stuffed Chicken Breas




Source of Recipe


cooking club






List of Ingredients



• 6 boneless skinless chicken breast halves
  
• 1/4 cup honey mustard
  
• 2 T mayonnaise
  
• 1 T olive oil
  
• 1 T red wine vinegar
  
• 1 tsp dried parsley
  
• 1 tsp dried oregano
  
• 1 tsp dried basil
  
• 2 cups (8 oz) shredded mozzarella cheese
  
• 1 1/2 cups chopped fresh spinach
  
• 1 medium red bell pepper, finely chopped
  
• 3 garlic cloves, minced
  
• 1/4 tsp salt
  
• 1/4 tsp freshly ground black pepper
  
• 1 tsp dried rosemary
  
• 1/4 cup (1 oz) grated Parmesan cheese
  






Instructions



1. Cut pocket horizontally into each chicken breast half. Place chicken in large glass baking dish.
   
2. In small bowl, combine mustard, mayonnaise, oil, vinegar, parsley, oregano and basil; mix well. Pour mustard mixture over chicken. Cover; refrigerate 30 minutes to 3 hours.
   
3. Heat oven to 375 degrees. Line 15x10x1-inch pan with foil; spray foil with nonstick cooking spray. In medium bowl, combine mozzarella cheese, spinach, bell pepper, and garlic; mix well. Stuff 1/8 of mixture into each chicken breast pocket. Sprinkle with salt, pepper and rosemary. Bake 20 minutes.
   
4. Sprinkle chicken with Parmesan cheese. Bake an additional 5 to 10 minutes or until juices run clear.