Spinach Stuffed Chicken Breast

400 calories per serving

1 Serving

Entree

Chicken

1 Boneless skinless chicken breast, approx 6 oz

1 Roma tomato, seeded and cut into strips or half moons

1 Zucchini, approx 8 inches in length, cut into strips or half-moons

1/2 cup Spinach, chopped

2 tbsp Onion, diced

1 Garlic clove, minced

2 tbsp Cottage cheese

1 tbsp Parmesan, finely grated

1 tsp Olive oil

Salt & Pepper

Heat oven to 400*F/205*C.
Butterfly chicken breast by cutting along the long thick side of the breast until it opens like a book. Do not cut all the way through. Season inside and out with salt and pepper.
Heat a 10" skillet on high heat and add 1 teaspoon of olive oil. Add onions and saute until translucent. Add spinach, half of the chopped garlic and pinch of salt. Cook until spinach is wilted.
Mix spinach and onion mixture in a bowl with cottage cheese. Salt to taste.
Stuff the chicken with the spinach mixture and place on baking sheet. Sprinkle parmesan on top and bake uncovered for 20 minutes.
Heat olive oil in a skillet on medium-high heat. Add zucchini and cook until crisp tender. Add garlic and tomato and toss until fragrant and tomato is warmed through. Salt to taste.