Stuffed Chicken Breast

Ingredients:
Chicken breasts (3)
Spinach (1 bunch)
Mushrooms (1 package)
Onion (1 large)
Gouda cheese (8 oz)
Eggs (2)
Bread crumbs ( 2-3 tbls)
Tomato Puree (1 can)
Butter (1 tbls)
Garlic powder
Oregano (dried)
Salt & Pepper
Foil wrap

Directions:
Heat your oven to 400 degrees F and grease an 8X11 cake pan.

Cut one long slice along each chicken breast`s side deep enough to create a pocket inside the chicken. Rub the chicken down with garlic powder, oregano, salt & pepper and then set the breasts aside.

Dice the onion and cheese. Slice the mushrooms and spinach.

Satee the spinach and half the mushrooms with the butter for about 2-3 minutes until greens becomes wilted. Drain any excess liquid from the spinach and mushrooms. In a bowl mix the eggs, cheese, bread crumbs, oregano (1-2 tsp), salt & pepper (to taste) with the spinach and mushrooms. Stuff the chickens with the stuffing and set aside.

In a pan, satee the onions and the rest of the mushrooms with oil. Add the tomato puree and season with garlic powder, oregano, salt & pepper. Make the sauce extra strong with seasonings. (flavors will weaken in the oven).

Pour half the tomatoe sauce in the bottom of the baking pan, place the chickens in the pan and cover with the remaining stuffing and sauce. Cover the baking pan in foil and bake for 40 minutes or until chicken breasts are fully cooked.

Enjoy!

Note: You can eat over a bead of pasta or rice. Makes 3 large servings. You may also cut the chicken breast in half before you prepare them or after they come out of the oven to make 6 servings (as shown in picture).