Stuffed Chicken Breast

12 mins
Serves 2
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Directions

  1. 1Place the chicken breasts on a baking sheet, season them with paprika, garlic powder, salt, pepper, and oregano.
  2. 2Place the chicken breasts on a baking sheet, season them with paprika, garlic powder, salt, pepper, and oregano.
  3. 3Place the chicken breasts on a baking sheet, season them with paprika, garlic powder, salt, pepper, and oregano.
  4. 4Top each chicken breast with mozzarella cheese, spinach leaves, and tomato slices.
  5. 5Top each chicken breast with mozzarella cheese, spinach leaves, and tomato slices.
  6. 6Top each chicken breast with mozzarella cheese, spinach leaves, and tomato slices.
  7. 7Fold the chicken breasts in half, securing them with toothpicks.
  8. 8Fold the chicken breasts in half, securing them with toothpicks.
  9. 9Fold the chicken breasts in half, securing them with toothpicks.
  10. 10Heat oil in a frying pan. Sear both sides of the chicken breasts until golden brown.
  11. 11Heat oil in a frying pan. Sear both sides of the chicken breasts until golden brown.
  12. 12Heat oil in a frying pan. Sear both sides of the chicken breasts until golden brown.
  13. 13Pour the remaining oil over the chicken breast.
  14. 14Pour the remaining oil over the chicken breast.
  15. 15Pour the remaining oil over the chicken breast.
  16. 16Bake the chicken breasts in a preheated oven until cooked through.
  17. 17Bake the chicken breasts in a preheated oven until cooked through.
  18. 18Bake the chicken breasts in a preheated oven until cooked through.

Ingredients

  • 2 chicken breast
  • 2 chicken breast
  • 2 chicken breast
  • 1 tsp paprika
  • 1 tsp paprika
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 1 tsp dried oregano
  • 1 tsp dried oregano
  • 1 tsp dried oregano
  • 4 slices mozzarella cheese
  • 4 slices mozzarella cheese
  • 4 slices mozzarella cheese
  • 4 leaves fresh spinach
  • 4 leaves fresh spinach
  • 4 leaves fresh spinach
  • 2 tomatoes
  • 2 tomatoes
  • 2 tomatoes
  • 2 tbsp oil
  • 2 tbsp oil
  • 2 tbsp oil

Equipment

knifebowlbaking sheetfrying panoventongsfork