Stuffed Chicken Breast with Mozzarella and Spinach

1. In a skillet, saute onion and 2 cloves minced garlic in a tablespoon olive oil for 3 – 4 minutes, until fragrant and translucent. Add tomato and chicken stock, bring to a boil and simmer over low-medium heat until the sauce reduces and starts to thicken, about 15 – 20 minutes. Stir in sugar and balsamic, adjust seasoning with salt and pepper, then set aside in a large bowl.

2. In the mean time: In another skillet or frying pan, add olive oil and garlic, sauté over medium heat for 1-2 minutes. Add spinach and stir frequently until wilted and cooked, about 2-3 minutes. Set garlic and spinach aside.

3. Butterfly chicken breasts, slice lengthwise down the middle but not all the way through. Season chicken with salt and pepper on both sides. Place a slice of mozzarella over each chicken breast. Add Spinach and garlic on top. Fold chicken in half like a sandwich, keeping the stuffing in. Sprinkle top of chicken with red chili pepper flakes.

4. Heat a skillet over medium heat with a tablespoon olive oil. Sear and cook chicken on both sides for 5 minutes each, until golden and cooked through. Cheese should be melted and bubbly. Pour the tomato sauce around chicken to reheat quickly until simmering. Serve immediately, enjoy!