Categories: Meals

Ingredients

• 3 tbsp vegetable oil, divided
• 1 cup chopped fresh baby spinach
• 4 oz. cream cheese, softened
• 1/2 cup shredded Parmesan
• 1/4 cup chopped fresh basil
• 1 garlic clove, grated
• 4 chicken breasts
• 2 tsp kosher salt, divided
• 1 tsp black pepper, divided
• 4 cups fresh broccoli florets
• 2 tsp dried Italian seasoning
• 1 cup tomato-basil pasta sauce
• 1 cup shredded mozzarella
• Garnish: fresh basil

Directions

1. Preheat oven to 400. Brush a large rimmed baking sheet with 1 tbsp oil.

2. In a medium bowl, stir together spinach, cream cheese, Parmesan, basil and garlic.

3. Using a small sharp knife, cut a horizontal slit in thick side of each chicken breast, cutting to within 1/4 inch of opposite side, to form a deep pocket. Sprinkle 1 1/2 tsp salt and 3/4 tsp pepper all over chicken. Stuff each pocket with 1/4 cup spinach mixture. Place on prepared pan.

4. Bake for 10 minutes. Leave oven on.

5. Meanwhile, in another medium bowl, toss together broccoli, Italian seasoning, remaining 2 tbsp oil, remaining 1/2 tsp salt and remaining 1/4 tsp pepper. Spread broccoli in a single layer around chicken.

6. Bake for 5 minutes. Spoon pasta sauce onto chicken; sprinkle with mozzarella. Bake until broccoli is tender and chicken is cooked through, 5 to 8 minutes more. Garnish with basil.

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