Spinach and Cheese Stuffed Chicken!

For the sauce: 

2 T.olive oil

½ onion, diced

1 garlic clove, minced

28 oz. crushed tomatoes

1 T. Italian seasoning

Salt and pepper

 

For the chicken:

2 T. olive oil

½ onion, diced

2 garlic cloves, minced

4 c. spinach

Salt and pepper

1 c. shredded mozzarella cheese

½ c. shredded Parmesan cheese

1 lb. chicken breasts, pounded thin

2 c. bread crumbs

1 T. Italian seasoning

1 c. shredded mozzarella cheese

Fresh basil

Make the sauce by sautéing the onion in olive oil until tender.  Add the garlic and cook a minute more. Add the tomatoes and Italian seasoning and simmer until the sauce is flavorful, 25 to 30 minutes. Season with salt and pepper.  While the sauce is cooking, sauté the onion in a large skillet with olive oil until tender.  Add the garlic and spinach; cook until the spinach is fully wilted. Season with salt and pepper. Let cool slightly, then stir the shredded mozzarella and Parmesan cheeses into the spinach. Spoon about ¼ cup spinach mixture on one end of a chicken breast, then roll the cutlet to encase the filling. Secure each piece with toothpicks. Repeat with the remaining cutlets and filling.
Pour the bread crumbs into a small bowl. Carefully roll each chicken bundle in the bread crumbs until it’s evenly coated. Set aside.  Pour the cooked tomato sauce into a large dish. Place the stuffed chicken on top of the tomato sauce. Top each piece of chicken with shredded mozzarella.
Bake at 375 degrees for 30 minutes, or until the chicken is cooked through, the sauce is bubbly and the cheese is melted.  Garnish with fresh basil before serving.