SPINACH STUFFED CHICKEN BREAST TOPPED WITH SHRIMP

Spinach Stuffed Chicken Breast Topped With Shrimp image

Provided by Rescurat

Time 50m

Yield 6 serving(s)

Number Of Ingredients 11

6 boneless skinless chicken breasts, halved
8 ounces large shrimp, peeled and deveined (4 to 6 shrimp per breast)
1 1/2 cups chopped Baby Spinach
1/2 cup grated parmesan cheese
1 cup Fontina cheese, Grated
1/2 cup chopped scallion
1 teaspoon italian seasoning
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
2 tablespoons olive oil

Steps:

Pound chicken breast to 1/2" thickness. Cut pocket in each, cutting almost to edge.
In bowl combine spinach, scallion, parmesan, and fontina. Mix well, and reserve 1 T. for each breast. Divide remaining mixture among breasts and stuff, closing with toothpicks.
Combine Italian seasoning, salt, pepper, and garlic, season tops of breasts and reserve rest of mixture.
Heat 1T of olive oil in large nonstick skillet, and Brown breasts over medium heat for approximately 4 minute per side. Transfer breasts to jellyroll pan.
Heat remaining oil, toss shrimp with remaining seasoning mix, and cook 2 min per side.
Arrange shrimp on top of breasts and cover with reserved spinach cheese mixture. Place in 350°F oven and roast until chicken is no longer pink and cheese is melted inside (15 to 20 minutes).

Nutrition Facts : Calories 323.2, Fat 14.7, SaturatedFat 6, Cholesterol 156.9, Sodium 801.9, Carbohydrate 2.1, Fiber 0.5, Sugar 0.6, Protein 43.5