Spinach Stuffed Chicken Breasts

Serves 4

4 boneless and skinless chicken breasts.  (Organic if you can find it. - Trader Joe's has it.)

4 gloves of garlic - minced

4 - 6 cups of fresh spinach

1 cup Fontina cheese shredded

1 cup Low sodium chicken broth

Fresh Sea Salt - ground

Fresh black pepper ground

3 Tablespoons of Olive Oil

Instructions:

Get all ingredients prepared and ready before you begin.  It makes cooking more fun.

Rinse the spinach very well and take off the hard stems.  Put the spinach, wet with the rinse water into a large pot with a lid.  Medium heat - 2 minutes to steam the spinach.  It will wilt.  Remove from the pan and let it cool on a flat surface.  When it's cool.  Wring it out with your hands and chop coarse.  Set aside

Pound the chicken breasts in a big zip loc bag (it's tougher than plastic wrap and can take a good pounding.)  Pound the chicken to about 1/4 inch thickness.

Salt and pepper both sides of the pound chicken breasts.

Put 1/4 cup of shredded cheese on each piece of chicken - spread it.  Place 1/4 of the minced garlic over the shredded cheese.  Place 1/4 cup of the coarsley chopped spinace over the cheese and garlic.  Roll the chicken breasts into a roll (like a jelly roll cake.)  Place 2 tooth picks to hold the rolls together.

Heat the 3 tablespoons of Olive Oil in a large skillet.  I like to use a large cast iron pan.  When the oil is shimmering, gently place each chicken roll into the pan. 

Preheat the oven to 350 degrees F.

Brown the chicken on medium high heat for about 12 - 15 minutes.  When the chicken is brown on all sides, remove the chicken from the pan and place them into a glass baking dish.

Bake for about 20 minutes.

In the meantime, put the 1 cup of chicken broth into the cast iron pan and scrap up the bits.  Cook the broth down until it's reduced by 1/2. 

When the chicken is done, plate and put a little of the sauce over each piece of chicken.

I served this with steamed asparagus.