Spinach Stuffed Roasted Chicken Topped with Marinara (Meal Kit)
Spinach Stuffed Roasted Chicken Topped with MarinaraOver Roasted Garlic Butter Noodles & Steamed Broccoli
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FRESH INGREDIENTSChicken breasts Broccoli Egg noodles Spinach Ricotta cheese Parmesan cheese Italian seasoning Tomato sauce Garlic Butter Parsley |
INSTRUCTIONS |
1 Preheat Oven Heat oven to 350 degrees. |
2 Prepare Chicken and Spinach Cut chicken breasts in half, but not all the way through to be able to stuff. Wash and chop up spinach leaves. |
3 Mix Filling In a small bowl mix together ricotta cheese and chopped spinach. |
4 Cook Chicken Stuff ricotta and spinach mixture evenly in the chicken breasts and place on baking sheet and put in oven. Bake for about 20 minutes until cooked thoroughly (chicken must temp 160 degrees). |
5 Prepare Garlic and Broccoli Mince garlic clove and set aside. Wash and dry broccoli and cut off stems. |
6 Cook Broccoli Place broccoli in a medium saucepan and fill with a ½ cup of water and cover on medium high heat and steam until desired tenderness. |
7 Cook Noodles Fill water in a medium sized pot and put on medium high heat. Once water begins to boil, dump egg noodles into pot. Cook for about 5 minutes until tender. |
8 Mix Marinara In the meantime, in a small bowl mix together Italian seasoning and tomato sauce. |
9 Finish Chicken Once the chicken is thoroughly cooked, spoon marinara sauce over chicken breasts and top with parmesan cheese and place in oven for about 5 minutes for cheese to melt. |
10 Finish Noodles Once noodles are cooked, and the water is drained mix butter, parsley and minced garlic into the noodles. |
11 Serve When the cheese melts on the chicken breasts ensure, chicken is cooked all the way through. Divide garlic butter noodles, broccoli and chicken breasts between two plates and serve. |