This weekend offered us a taste of spring. This lead me to daydream of the days of summer and the many days at the beach. What tasty wraps, salads, etc. would I pack for our lunches? Caprese salad popped into my mind and chicken but what about the combination? Did I have mozzarella? yes. Did I have tomatoes? Yes, grape. Did I have basil? nope. But I have baby spinach leaves! perfect.
2 boneless skinless chicken breasts
1/4 cup reduced-fat mozzarella cheese, shredded
12 baby spinach leaves, divided
1/4 teaspoon salt, divided
1/8 teaspoon pepper, divided
2 teaspoons olive oil
1/2 cup grape tomatoes, halved
1. I first pounded the breasts gently to thin them out just a bit. Then, with small knife, make a slit in the chicken to create a small pocket. Stuff half of the cheese into pocket, followed by the spinach. Secure with toothpicks. Sprinkle chicken with the salt and pepper.
2. Heat oil in a large skillet over medium-high heat until hot. Cook the chicken approximately 5 minutes. Turn the chicken over, sprinkle with the remaining salt & pepper and cook for 4 minutes. Reduce the heat to medium-low, scatter the tomatoes over the chicken and cook for 2-3 minutes. Remove toothpicks before serving.