Spinach and Mozzarella Stuffed Chicken Breast

It was a slow and rainy Sunday and all I knew was that I didn't want to cook. But I wanted a delicious, gourmet, and different way to hit my protein goal that day. And this is the AMAZING yet simple recipe I came up with.

Sundays are HUGE in our house. We have appetizers that include fresh mozzarella, cured meats, aged cheeses, olives, bread, taralli, artichokes, and all of the delicious Italian antipasto goods. The star of the show is the homemade Sunday sugo, made by my incredible mom, with pasta, meat, and all of the bread and cheese to accompany the pasta. And, in typical over-the-top Italian fashion, we had steak and lamb chops and roasted vegetables after the pasta. Let's just say...dieting is very difficult in this house.

I try to stick to my macros and be "good" on Sundays, but I also like to indulge and honor the soul-feeding desire to eat the foods I grew up enjoying. I also like to get creative and make really hearty and tasty meals that make me feel less isolated for making more conscious nutrition choices.

This chicken dish was how I was able to enjoy and revel in our Sunday festivities while also meeting my macros and nourishing my body after some intense workouts. If you frequently eat chicken because it's a certain way to hit your protein goal but get the "chicken ick", then you definitely need to follow this recipe next time you want to jazz it up!

MACROS:

CALORIES: 364 CALORIES

PROTEIN: 61 GRAMS

CARBOHYDRATES: 3 GRAMS

FAT: 12 GRAMS

INGREDIENTS:

• 1 organic chicken breast (about 8 ounces), cleaned

• 1 cup of organic spinach

• 1 ounce (28 grams) of fresh mozzarella

• 2 tablespoons (or about 10 grams) of freshly grated pecorino romano

• Salt, Pepper, Fresh Garlic

DIRECTIONS:

1. First, clean your chicken breast under water and set aside.

2. Butterfly your chicken breast so that the chicken breast is evenly sliced open. Set aside while you prepare your filling.

3. Take your slice of mozzarella and chop it into little pieces that can fit nicely on the inside of your chicken.

4. In a pan over medium heat, add oil of your choice and sautee your cup of spinach. This will probably take about 2-3 minutes. Once done, set aside and let cool.

5. Once your spinach is completely cooled, try and squeeze out as much liquid from the spinach. Season with salt, pepper, and a little bit of garlic and mix.

6. When you are ready to make your chicken, go ahead and mix your spinach and mozzarella and grated pecorino romano together in a bowl.

7. Evenly distribute the spinach and cheese mixture onto the inside of your chicken breast. When ready to envelop the filling within the chicken breast, either close with toothpicks or use kitchen twine to close up the filling into the chicken breast.

8. Air fry your chicken breast at 375 degrees for about 9-10 minutes on each side. Let sit after cooking for about 5 minutes before slicing and serving. Buon Appetito!