Ingredients:
2 Boneless Chicken Breasts
1 T Olive Oil
2 T Butter
2 Garlic Cloves, minced
1 8 oz. package sliced Portobello mushrooms
1 8 oz. package fresh Baby Spinach
4 T Goat Cheese
2 slices of Mozzarella or Shredded Mozzarella
1 T parsley flakes
1 T Basil flakes
Salt, pepper
Directions:
Preheat Oven to 375 degrees. Butterfly chicken breast and flatten.
In a Wok or large frying pan, heat the olive oil. Add the garlic. When fragrant add the mushrooms and butter. Season with salt and pepper and cook until tender.
Add the spinach and cook until tender.
While the spinach is cooking, place the chicken breasts into a greased baking dish and spread the goat cheese evenly into the inside of the chicken breasts. Use as much as you like!
Scoop the spinach/mushroom mixture on top of the goat cheese inside the chicken breast and cover with the other half of the breast.
Distribute any remaining spinach and mushroom mixture into the dish.
Season the top of the chicken with more salt and pepper, basil and parsley.
Cover the chicken with the mozzarella cheese.
Bake for approximately 35 minutes until the chicken is cooked thru.
