Chicken Stuffed with Fresh Mozzarella and Spinach

An easy and health dinner during the week is not easy.  You have to get home after a long day and then stand in the kitchen making dinner.  This recipe is so easy and it is good for you.  This is a fancy meal during the week.  This recipe can be used for anything you want to stuff in the chicken - cheddar and broccoli or pepperoni and mozzarella.  In the photos you will see the pepperoni version as well.  I use organic chicken and spinach in this recipe along with local fresh cheese to make it Homemade on Long Island.

Ingredients:

Thin sliced boneless, skinless, chicken breast (2-3) pieces per person
Fresh spinach, 1 bag
Fresh mozzarella, 1 lb, sliced thinly
Extra virgin olive oil
Parmegiano Reggiano or Pecorino Romano cheese, grated, Optional
salt and pepper

Here's how:

Preheat the oven to 375 degrees F.

Lay chicken out on a stone pan or cookie sheet so that it is open completely.

Lay chicken on the pan

Place a piece of fresh mozzarella on each piece of chicken at one end of the cutlet.

Cheese at the end of each cutlet

Take a small handful of spinach leaves and place it on top of the mozzarella.

Spinach added.  Also shown is the pepperoni version.

Roll up the chicken, starting at the end where the spinach and cheese are.  Sprinkle with salt and pepper and then the extra virgin olive oil.

Chicken rolled and ready for the oven.

OPTIONAL : Grate the Parmegiano Reggiano or Pecorino Romano over the top of each chicken roll up.

Place in the oven for 30 minutes.  Remove when the chicken is no longer pink and the cheese is oozing out.

Chicken is done

Ready to eat

Serve with couscous and the rest of the spinach that did not fit into the chicken.