Begin by filleting two 8oz chicken breasts. Leave a small bit attached on one side.
Split evenly between the two, spread 1/2 cup chopped spinach, 1/2 cup drained sun dried tomatoes and 1/2 cup mozzarella cheese. Close the chicken breasts a rub a small amount of the sun dried tomato oil on top to prevent it from drying out while cooking. Place in baking dish.
Chop 12oz of brussel sprouts, toss in a small amount of olive oil, season with salt and pepper. Place these on a baking sheet.
Place both in a 375 degree oven and cook for 20 minutes (or until internal temperature of chicken reaches 165 degrees. Let rest for 5 minutes.
Prepare and 8 oz salad of vegetables of your choosing.
Half of a chicken breast, 6oz brussel sprouts and 8oz salad are a BLE women’s weight loss portion compliant meal. Recipe to follow.
sun dried tomato, spinach & cheese stuffed chicken breast
- 2 – 8oz each chicken breasts
- 1/2 cup sun dried tomatoes, olive oil drained
- 1/2 cup roughly chopped spinach
- 1/2 cup shredded mozzarella cheese
Filet the chicken breasts (don’t cut all the way through)
Open up the chicken breasts and layer the spinach, sundried tomatoes and cheese on one side.
Close and rub with a little of the sundried tomato oil to prevent the chicken from drying out on top.
Bake in a 375 degree oven for 20 minutes or until internal temperature reaches 165 degrees. Let rest 5 minutes before serving.
Makes 4 servings.
Enjoy!
Bright Line Eats 
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