Let’s Cook!- Stuffed Chicken Florentine

Chicken Florentine
1 pound boneless chicken breast-skinless-sliced in half
1 clove of garlic-minced
1/2 cup of spinach-chopped
1/2 cup of mozzarella cheese-shredded
1 tablespoons extra virgin olive oil
1 teaspoon kosher salt

Tomato Ragu
4 cups cherry tomatoes-halved
2 cloves of garlic-minced
1 cup of onion-finely chopped
1/2 cup extra virgin olive oil
1/2 teaspoon kosher salt
1 teaspoon of dried thyme
1/2 teaspoon sugar
1/2 teaspoon of freshly cracked black pepper

*Pre-heat oven to 350 degrees

Let’s get started.
Wait…Please, Wash your Hands.
Now, let’s make something Pretty and Delicious!

Chicken Florentine – In a large bowl mix together the spinach, garlic, mozzarella cheese, olive oil and a pinch of salt and set aside. On a clean cutting board slice your chicken breast in half lengthwise. Stuff each chicken breast with the spinach mixture and tightly roll up your chicken breast. Once the chicken is rolled place in a greased shallow baking pan and place in oven for 15-20 minutes depending on size of the chicken breast. Let cook until golden brown. Once, the chicken is fully cooked, remove from pan and allow to rest for 3-5 minutes before you slice it.

Chef Huda’s Cooking Tips- Using toothpicks or skewers to help hold the chicken together during the cooking process may be very helpful.

Tomato Ragu – Heat a large sauce pan over medium high heat. Add in olive oil, onions, garlic and cook until soft. Then add in tomatoes, thyme, salt sugar, pepper and stir. Cover and let cook for 10-15 minutes over low heat. Once, your tomato mixture cooks down stir and taste.

Chef Huda’s Cooking Tips: This sauce is great chunky or rustic or smooth.

Now, all you have to do is plate and Enjoy!

Chef Huda’s Healthy Tip: Chicken is a great source of protein, essential for muscles and healthy hair growth. Spinach is an excellent source of Vitamins A,C, K, Iron Magnesium and Calcium. Leafy green vegetables like spinach help the body condition and nourish your hair.