Stuffed Chicken Breasts

Ingredients

• 2 skinless, boneless chicken breasts
• 2 teaspoons Creole seasoning
• 1 teaspoon Italian seasoning
• 2 tablespoons cooking oil ( or more as needed)
• 1 teaspoon minced garlic
• 1 cup mushrooms, (sliced)
• ½ cup sliced red bell peppers
• 1- 1½ cup baby spinach leaves
• 2 -4 slices Provolone cheese
• 4-6 toothpicks ((for keeping the cut closed))

Steps

1. 1

   Preheat the oven to 375℉ (190℃).

2. 2

   Salt chicken inside and outside. Then season both sides of each breast with the Italian and Creole seasonings.

3. 3

   Place the chicken on a flat surface. Cut a slit or pocket about ¾ quarter of the way through each breast. Try not to cut all the way through—season the inside of the chicken.

4. 4

   In a large skillet or frying pan, add olive oil and garlic, sauté over medium heat for about a minute. Add mushrooms and bell pepper, and continue stirring for 2-3 minutes. Finally, add spinach and stir frequently until wilted and cooked, about 2-3 minutes. Set aside.

5. 5

   Stuff the chicken breasts with the mushroom, spinach, and bell pepper mixture. Add 1-2 slices of cheese per breast.

6. 6

   Use toothpicks to thread the openings closed to secure them. If some of the filling comes out, just tuck it back in.

7. 7

   Heat an oven-proof skillet over medium heat with a tablespoon of oil. Sear the chicken on both sides for 3-4 minutes each or until golden. Carefully flip the chicken breasts with tongs so the filling doesn't fall out.

8. 8

   Place the skillet in the oven and bake for 16-18 minutes, depending on the size of the breast. A meat thermometer (165℉/75℃) will let you know when the chicken is cooked through.

9. 9

   Let the chicken breasts rest for about 10 minutes, then transfer them to serving plates. Carefully remove and discard the toothpicks. Drizzle with the pan drippings and serve.