I just got my last issue of Cooking Light and for the first time in ages it actually had a recipe that looked interesting that my husband would eat. I changed it a little, of course.
Chicken Stuffed with Spinach, Mozzarella Cheese & Almonds
Adapted from Cooking Light
2 tbsp. olive oil
3-4 pieces of bacon, crumbled
1/2 cup chopped almonds
3 cloves garlic, minced
1/3 cup chicken stock
1/2 bag fresh spinach
1/4 cup mozzarella cheese
1 1/2 lbs. chicken breasts
1 tsp. salt
Preheat the oven to 350°. Set a large skillet over medium heat. Once it’s hot, heat 1 tbsp. of the olive oil and add the almonds. Cook for 3 – 5 minutes or until the almonds turn golden.
Remove almonds and put in a bowl. Add the spinach leaves and chicken stock. Saute for a couple of minutes until the spinach wilts. Remove from heat, drain any additional liquid and stir in the mozzarella cheese.
Cut a horizontal slit through the thickest portion of each chicken breast half to form a pocket. Split the stuffing evenly among the chicken, then seal with toothpicks and place in a baking dish.
Bake for 40 minutes, or until the chicken is cooked through.
Makes 4 servings.