Baked Spinach Provolone Chicken Breasts

I made this with my own little �twists� a couple of times! The first time I just added some halved grape-tomatoes to the spinach (do not saut� the tomatoes�add when stuffing the chicken breasts and then bake as usual). Gives it a somewhat �bruschetta� taste. Delicious!! The second time, I added basil and some other Italian seasonings when I saut�ed the spinach as well as scallions, stuffed the chicken breasts and then battered them twice using Italian bread crumbs topped them with mozzarella and baked as per usual. NOTHING but scrumptious feedback from the family!

Baked Spinach Provolone Chicken Breasts

Ingredients:

    2 boneless skinless Chicken Breasts butterflied
    2 slices Provolone cheese
    1 5oz container of fresh Baby Spinach
    4 clove minced Garlic
    Dash of Paprika
    1 Tbs Olive Oil

Instructions:

    Preheat oven to 425 degrees.
    In large frying pan add Olive Oil and Garlic, saut� over medium heat for 1-2 minutes.
    add Spinach and stir frequently until Spinach is wilted and cooked, about 2-3 minutes.
    Butterfly chicken breasts, slice lengthwise down the middle but not all the way through.
    Place a slice of Provolone cheese over each chicken breast.
    add Spinach and garlic on top of cheese.
    Fold chicken in half like a sandwich keeping the stuffing in.
    Place on greased baking dish.
    Sprinkle top of chicken with paprika.
    Bake uncovered 30 Minutes.
    Enjoy!