|By Lisa VanWilliams|
Here is a healthy baked chicken option that keeps the chicken juicy and not dried out. This is not a very complicated dish and it will taste like you spent hours in the kitchen. It's easy to take make ahead and store in the fridge till you are ready to cook it. It's a great leftover to take to work the next day too.
3 chicken breasts sliced thin and pounded out
1-2 cloves fresh chopped garlic
1 cup baby spinach
salt & pepper
Montreal Chicken or Steak Seasoning
sprinkle of bread crumbs
1 cup fresh mozzarella (you can use skim milk or low fat)
2 tablespoons olive oil
1/2 cup white wine
Preheat oven to 350. Once your chicken is ready you can start to season it and add your filling. You can filet the breast yourself or some supermarkets will sell cutlets ready to go. Sprinkle the chicken with salt & pepper, garlic powder, fresh garlic, seasoning, and bread crumbs.
Then add your spinach and mozzarella and roll up the chicken. If you need to use cooking string or a couple of tooth picks that's fine, just remember to remove before serving.
Salt, pepper, garlic and sprinkle the top of the breasts with bread crumbs once in pan. Drizzle the stuffed breasts with olive oil and put enough white wine to cover the bottom.
Bake in oven 45 mins to an hour. You can serve it over spinach, rice, pasta, or grilled veggies. Enjoy !