Title: Spinach and Tomato Stuffed Chicken Breasts
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Ingredients:
4 boneless, skinless chicken breasts
2 cups fresh spinach leaves, chopped
1 cup cherry tomatoes, diced
1 clove garlic, minced
1 teaspoon olive oil
1 teaspoon Italian seasoning
Salt and pepper to taste
1/4 cup feta cheese, crumbled (optional)
Fresh basil leaves for garnish (optional) 
Instructions:
1. Preheat the oven to 375 degrees Fahrenheit.
2. In a skillet over medium heat, add the olive oil. Once hot, add the minced garlic and sauté for about 1 minute until fragrant.
3. Add the chopped spinach to the skillet and cook until wilted, approximately 2 to 3 minutes.
4. Stir in the diced cherry tomatoes and Italian seasoning. Season with salt and pepper. Cook for another 2 minutes until the tomatoes soften slightly. Remove from heat and let the mixture cool for a few minutes.
5. Using a sharp knife, create a pocket in each chicken breast by cutting horizontally along one side, taking care not to cut all the way through.
6. Stuff each chicken breast with the spinach and tomato mixture. If using, sprinkle the crumbled feta cheese inside the pockets.
7. Place the stuffed chicken breasts in a baking dish and season the tops with salt and pepper.
8. Bake in the preheated oven for 25 to 30 minutes, or until the chicken is cooked through and no longer pink.
9. Remove from the oven and let the chicken rest for a few minutes before slicing.
10. Garnish with fresh basil leaves if desired, and serve warm.
This dish offers a delightful combination of flavors while keeping carbohydrates and sugar to a minimum, making it an excellent choice for a diabetic-friendly lunch. Enjoy!
