Chicken seems to be the go to for most families for dinner. It is simple, easy to cook with and so versatile. It can get boring though….I know! I cook chicken most nights of the week so I am always looking for new recipes to introduce into my weeknight rotation. This stuffed chicken is now part of that rotation! With the options to stuff it with whatever you choose this dish can be a winner with any family! I used spinach, cherry tomatoes and mozzarella for my stuffing but feel free to switch it up with peppers, kale, goat cheese, whatever you like!
I started with 3 chicken breasts and pounded them thin so I could stuff and roll them. This also made them cook quicker being pounded thin. Place them on a flat surface on top of saran wrap or parchment paper then place another piece on top and pound away! I have an actual meat pounder but you can use the back of a pan or large tomato can as well – you will achieve the same effect. (just maybe not as quickly)
After pounding them thin, season them on both sides with salt, pepper, garlic powder, Italian seasoning, cumin and drizzle with olive oil. (I add all of these into a small bowl and brush on the chicken for evenness) Then add in your stuffing. I used fresh spinach leaves, sliced cherry tomatoes and small pieces of mozzarella. Roll them real tight and secure with a toothpick if needed.
Once you have them all rolled tight and pretty, Heat your large skillet with olive oil and add them to the pan. Sear them nicely on each side for a few minutes until they start to brown. Then add the pan to the oven to continue cooking for an additional 10-15 minutes (depending on how thin you pounded them).
Enjoy them with a side of roasted veggies! I roasted purple cauliflower and carrots here. It was delish!