by Megan Winfrey

This is my spin on a classic American weeknight dinner. At least, classic for me and maybe anyone else who grew up with a mother who was a great cook, but also a health nut. In the late 90s and early 2000s, that meant a lot of grilled chicken breasts! A few days a week, I could count on that nice, juicy chicken breast with assorted vegetable sides and a side salad. Always a side salad. And I LOVED it! So much, that I find myself cooking the same way most of the time. As much as we deny it, we all become our mothers, don't we!?

Mozzarella & Spinach Stuffed Chicken

• 2 boneless, skinless chicken breasts
• 1/2 package of fresh mozzarella, thickly sliced (12 slices)
• 1 c. spinach leaves, chopped
• 3 garlic cloves, diced
• 1/2 lemon, juiced
• salt and pepper

Heat oven to 350ºF

Slice slits down the length of the chicken breasts, but do not cut all the way through. Sprinkle salt and pepper into the pockets, then stuff each one with a slice of mozzarella and a large pinch of chopped spinach.

Evenly distribute the chopped garlic over each chicken breast, and place them in a well oiled baking dish. Drizzle more oil over everything and sprinkle again with salt and pepper. Bake 25-30 minutes, or until the internal temperature reads 165ºF. Serve immediately.