RED BELL PEPPER-SPINACH STUFFED CHICKEN BREASTS

Red Bell Pepper-Spinach Stuffed Chicken Breasts image

Provided by SkinnyMinnie

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 15

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6 boneless skinless chicken breast halves
1/4 cup honey mustard
2 tablespoons mayonnaise
1 tablespoon olive oil
1 tablespoon red wine vinegar
1 teaspoon dried parsley
1 teaspoon dried oregano
1 teaspoon dried basil
2 cups shredded mozzarella cheese
1 1/2 cups fresh spinach, chopped
1 medium red bell pepper, finely chopped
3 garlic cloves, minced
3/4 teaspoon fresh ground black pepper
1 teaspoon dried rosemary
3/4 cup grated parmesan cheese

Steps:

Cut a pocket horizontally into each breast half. Place chicken in a large glass baking dish.
In a small bowl, combine mustard, mayonnaise, oil, vinegar, parsley, oregano, and basil; mix well.
Pour mustard mixture over chicken; cover and refrigerate for 30 min (up to 3 hrs.).
Heat oven to 375ºF.
Line a large baking pan with foil and sray with nonstick cooking spray.
In a medium bowl, combine mozzarella cheese, spinach, bell pepper and garlic; mix well.
Stuff 1/6 of mixture into each chicken breast pocket.
Sprinkle with salt, pepper, and rosemary.
Bake for 20 minute.
Sprinkle chicken with Parmesan cheese and bake and additional 5-10 min or until juices run clear.