These stuffed boneless chicken breasts are browned on the stovetop and then baked in the oven in an olive oil, lemon, and butter sauce. Enjoy on its own or over pasta.
Ingredients
- 7 tablespoons extra virgin olive oil, divided use
- 4 garlic cloves, finely chopped
- 12 ounces fresh baby spinach
- 1 teaspoon salt, divided use
- 1 teaspoon freshly ground black pepper, divided use
- 1/4 teaspoon crushed red pepper flakes
- 4 skinless boneless chicken breasts, about 2 pounds in total
- 8-ounce block Emmenthaler or provolone cheese, sliced into 8 sticks
- 1/3 cup whole wheat flour
- 1-1/2 cups homemade or store-bought low-sodium chicken stock
- Juice of half a lemon
- 2 tablespoons butter, cut into pieces
- 1/4 cup fresh flat-leaf parsley, finely chopped
Directions
Step 1
Heat a large oven-safe skillet over medium-high heat. When hot, add 3 tablespoons olive oil and the garlic. Cook the garlic until it becomes translucent, then add the spinach in bunches. As each bunch wilts, add the next. When completely wilted and tender, transfer to a colander and set the skillet aside. Let the spinach cool for 5 minutes, then squeeze with your hands to remove any excess liquid. Transfer to a large glass bowl and toss with 1/2 teaspoon salt, 1/2 teaspoon black pepper, and the red pepper flakes.
Step 2
Slice each breast horizontally to make eight cutlets. One at a time, place each cutlet between two sheets of parchment paper set on a cutting board, and use a kitchen mallet to pound it to about 1/4” thickness. Season each cutlet with the remaining salt and pepper.
Step 3
Top each cutlet with a layer of spinach, then place a stick of cheese in the center. Starting at the narrow end, roll up each cutlet and secure with a wooden skewer or toothpicks to keep the roll closed.
Step 4
Preheat your oven to 375°F. Put the flour in a pie plate and place it next to your stovetop. Wipe out the skillet and reheat it. When hot, add 4 tablespoons olive oil. Roll each bundle in the flour, shake off any excess, and add to the pan, seam side down. Brown on all sides, turning with heat-safe tongs. Deglaze the skillet with the stock, then add the lemon juice and butter. Place the skillet in the oven for 20 minutes or until an instant read thermometer placed in the chicken shows 160°F.
Step 5
Very carefully take the pan out of the oven. If you’d like a thicker sauce, plate the chicken and return the skillet to the stovetop. Bring to a boil and cook down for about 5 minutes. To serve, remove the skewers or toothpicks, drizzle on some sauce, and sprinkle on the parsley.
Yields 4 servings