Salt & Pepper
About a cup of roasted red peppers from jar, drained
2 handfuls of fresh baby spinach
2 tblsp of kalamata olives or your favorite
1 tblsp of olive oil
Mozzarella Cheese
Herb stuffing mix or bread crumbs (optional)
White wine or chicken broth (optional)
Pre-heat over to 350. Split the chicken breasts to butterfly them & pound thinly with a mallet, until flat & uniform. Season with salt & pepper. Set aside.
Combine roasted red peppers, spinach & olives in a bowl. Toss with olive oil & sprinkle with a little salt & pepper. Spoon mixture over one side of chicken breast, top with a little mozzarella cheese. Fold over other side of chicken. Sprinkle with salt & pepper & top with just a little herb stuffing mix or bread crumbs.
Place chicken in a baking dish & pour a little wine or broth in the dish. This is optional, I just think it keeps the chicken moist & gives a steaming effect. Bake for about 20 minutes or until juices run clear. Ovens will vary.
{My Thoughts}
To cut calories even more, you can easily omit the topping. I left it off the next time I made this & pan fried the chicken in a tblsp of olive oil, turning carefully. It was equally delicious.
