Spinach & Cheese Stuffed Chicken Breast

Preheat oven to 425 F.

In a food processor or mini chopper, add the spinach and garlic cloves. Blend until everything has been finely chopped (not pureed). 

In a small bowl mix together the spinach mixture, butter, mozzarella cheese, and salt & pepper until well combined. Put to the side.

Slice into the center of each chicken breast lengthwise. Do not slice all the way through, leave the other end intact. Open each chicken breast like a book and season with salt & pepper. Divide spinach filling evenly between breasts, then fold each breast closed. Use 3-4 toothpicks to seal each chicken breast. Season the outside of the chicken breast with salt & pepper.

Heat a large non-stick pan over medium high heat and add 1 tbsp olive oil when hot. Add the chicken breast and pan fry each side for 2-3 minutes until golden brown. 

Transfer the chicken to a baking sheet lined with parchment paper. Bake in the middle of the oven until the chicken is fully cooked through 12-20 minutes (depending on the size of your chicken breast).

Heat a small pan over medium heat and add all ingredients for the sauce. Cook, stirring occasionally until warmed through or at a very low simmer. Remove from the stove and pour over finished chicken breast. Serve with rice and roasted veggies.