Bone-in chicken breasts stuffed with spinach, cheese and onion and baked until tender. This is a simple recipe that I cooked up myself. It is, however, based on some pretty standard Greek/Italian dishes. Everyone loves this and it can be wonderful for com
INGREDIENTS (for 4 servings):
- 1 (10 ounce) package frozen chopped spinach, thawed and drained
- 1/4 cup grated Parmesan cheese
- 1/2 cup chopped onion
- 4 bone-in chicken breast halves, with skin
- 2 cups spaghetti sauce
- 1/4 cup shredded mozzarella cheese
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, combine the spinach, Parmesan cheese and onion and mix thoroughly. Stuff the cavity of each chicken breast with 1/4 of the mixture. (NOTE: Bone-in split breasts usually have a little cavity; if one is not naturally present, use a sharp knife to make a slit in the side of the breast.)
Lay stuffed breasts in a 9x13 inch baking dish, and cover with the sauce.
Bake at 350 degrees F (175 degrees C) for about 35 minutes, or until chicken is cooked through and tender; sprinkle with mozzarella cheese and bake another 5 minutes, until cheese is melted.