Spinach & Tomato Stuffed Chicken
This is a beautiful, delicious, and relatively simple dish. Paired with a salad it would make a lovely light dinner.
3 medium boneless skinless chicken breasts, trimmed of fat and butterflied
2 medium roma tomatoes, sliced
2 cups fresh spinach, washed
3 cloves garlic, minced
1 tsp. salt
1 tsp. pepper
1 c. mayonnaise
½ c. Italian salad dressing
After butterflying the chicken breasts, pound them with a kitchen mallet until they are thin. The best way to do this is to place them between two layers of plastic wrap and sprinkle a little bit of water over the top layer. This absorbs the friction. If you use a good quality of plastic wrap, it should not tear, and your chicken will be flattened out, instead of beaten up.
On one side of each breast place a third of the tomatoes, spinach, and garlic. Sprinkle each breast with the salt and pepper and then fold them over securing the ingredients inside. Place the breasts in a medium sized baking pan.
In a medium bowl combine the mayonnaise and the salad dressing. Pour the mixture over the chicken and bake it, uncovered, in a three hundred and fifty degree oven for one hour. Enjoy!