This week, I whipped up a new recipe that I hadn't made before - spinach and provolone stuffed chicken breasts. WOW. This was so good!

I was getting pretty burnt out on salmon, tilapia, and I went back to chicken this week. I bounce back and forth between the two because they're both pretty healthy options for dinner. I'm watching my figure (like always).

I found this one on trusty 'ol Pinterest - where I get 90% of my recipes. I've attached the recipe below.

You'll need:
> Chicken breasts (I used two)
> Spinach - canned or fresh
> Sliced provolone cheese
> Minced garlic
> Paprika

That's it! So easy.

First, butterfly your chicken breasts and put them in a greased pan.

In a skillet, add your canned (drain) or fresh spinach to about a tablespoon of olive oil. I used fresh spinach and added about a tablespoon of minced garlic to the mix. If you're using fresh spinach, keep in mind that you're nevvvver making as much as you think you are. I had to add more to the pan several times and still ended up wishing I would've used more.

For a side, I whipped up some teriyaki rice and it paired nicely with the chicken.

Once the spinach is done (about 2-3 minutes), transfer it into the filleted chicken breasts and top with provolone cheese. Fold the chicken breasts back together and add a dash of paprika on the top. Stick them in the oven at 425 for at least 30 minutes. I had HUGE chicken breasts so it took a tad longer.

Boom. You're done. Super duper easy and also fairly healthy. And, as always, it's GLUTEN FREE! Yippee.

Let me know what you think!