Herb Mozzarella Stuffed Chicken

Ingredients

For the Chicken:
• 4 chicken breasts, pounded to 1/4 inch thickness
• Thyme Lemon Salt and pepper, to taste
• 1 tsp each: onion powder, garlic powder, smoked paprika, dried rosemary, dried oregano, dried basil
• 2 tsp fresh parsley, chopped
• 4 oz mozzarella cheese, cut into 4 equal slices
• 2 tbsp olive oil
For the Sauce:
• 2 tbsp unsalted butter
• 1/2 cup sweet onions, finely chopped
• 4 cloves garlic, minced
• 1 1/2 cups heavy cream, divided
• 1/2 cup chicken broth
• 1 tbsp fresh parsley, chopped
• 1/2 tsp each: dried rosemary, dried basil, dried oregano
• salt and pepper, to taste
• 1/2 cup parmesan cheese
• 3 cups spinach
• 1/4 cup fresh basil, chopped

Instructions

For the Chicken:
1. Preheat oven to 350ºF.
2. Season chicken with lemon thyme salt and fresh cracked black pepper to taste.
3. In a small bowl, combine onion powder, garlic powder, smoked paprika, dried rosemary, dried oregano, and dried basil.
4. Evenly distribute herb mixture across the chicken, seasoning both sides of the chicken breasts.
5. Place a slice of mozzarella cheese on one side of each chicken breast.
6. Using toothpicks, fold chicken in half and secure shut with the toothpicks.
7. Heat a large skillet with 2 tbsp of olive oil over medium heat.
8. Cook chicken 3 minutes or until it turns easily without sticking (may wait up to 5 minutes).
9. Flip and cook another 3-5 minutes.
10. Remove chicken from skillet and place on a baking sheet.
11. Drizzle any remaining olive oil on top of the chicken.
12. Put in the oven for 15-20 minutes or until an internal temperature of 165ºF is reached.
For the Sauce:
13. During the last 10 minutes before the chicken is finished, heat butter in the same skillet on medium heat, using a wooden spoon to scrape up drippings.
14. Add onions and garlic and cook 3 minutes.
15. Reduce heat to simmer and add 1 cup heavy cream, chicken broth, parsley, dried rosemary, dried basil, and dried oregano.
16. Season with salt and pepper to taste.
17. Cook for 3 minutes.
18. Add in remaining 1/2 cup heavy cream, parmesan cheese, spinach, and basil.
19. Cook for another 5 minutes or until the spinach has completely wilted.
20. Remove chicken from oven and add back to the pan of sauce.
21. Heat through, spooning sauce over chicken.
22. Remove from heat and serve.

Notes