Want to make an elegant but yet simple to prepare chicken? I assure you this will look to please anyone who will have the chance to eat this!

This recipe is packed with so much flavor and can be thought of as a comfort food, but yet no one needs to cook for hours in the kitchen. Please, who has time for that?

Whenever I cook I always try to incorporate some type of vegetable. I like the way the red sauce with the white chicken and green spinach add a pleasant appeal. Besides the spinach adds in some iron that is so good for you. Spinach is a super food. It  is high in niacin and zinc, as well as protein, fiber, vitamins A, C, E and K, thiamin, vitamin B6, folate, calcium, magnesium, phosphorus, potassium, copper, and manganese. Not bad for some pretty green leaves. And by adding them into this recipe it is also a great way to sneak some of that goodness in your kids meal. And please do not worry about the wine. By the time you serve it,  the alcohol has already evaporated and all you have is a great added flavor to your sauce. Enjoy!

Chicken Breasts filled with Spinach, Asiago & Parmiggiano Cheese in a Tomato & Red Wine Sauce

Ingredients: Serves 4

For the Chicken:

• 1 pound boneless, skinless chicken breasts
• salt & Pepper to season
• 1/2 cup Parmigianno Reggiano cheese, grated
• 1/2 cup Asiago cheese, grated
• 1/2 cup fresh spinach leaves
• 1 teaspoon fresh oregano, finely chopped
• 6 large basil leaves
• 1 large egg, mixed
• 1 tablespoon milk
• 2 cloves garlic, crushed
• 1/2 cup plain bread crumbs
• 1 tablespoon olive oil

Preheat oven to 350°F. Pound chicken between sheets of plastic wrap or waxed paper to thickness of 1/4 inch using the flat side of a  meat mallet. Pat chicken dry. Season with salt and pepper.  Combine cheese, reserving 1/4 cup for the sauce. Spread cheese mixture lengthwise over half of each chicken piece.  Top with spinach leaves, basil leaves and chopped oregano. Tuck short ends in. Roll chicken up, starting at one long side, into tight cylinders. Tie ends and in the middle with string to secure. Mix the crushed garlic, milk and egg in a medium bowl wide enough to fit the chicken pieces.Dip chicken in egg mixture, allowing excess to drip into bowl. in another bowl, roll in breadcrumbs, shaking off excess. Place chicken in 8-inch square baking dish. Drizzle 1 tablespoon olive oil over the chicken pieces. Bake until cooked through, about 40 minutes. Remove and allow to rest about 10 minutes before removing the string and slicing. While the chicken is baking prepare your sauce.

For the Sauce:

• 1 teaspoon olive oil
• 2 cloves garlic, smashed
• 15 ounces tomato sauce
• 1 tablespoon tomato paste
• 1/4 cup dry red wine
• 1 teaspoon fresh oregano, finely chopped
• 1 tablespoon fresh basil, finely chopped
• salt & pepper to season
• 1/4 cup cheese mix from chicken ingredients

Preparation:

In a 10 inch skillet heat the olive oil with the garlic. Allow to cook for about 3 minutes. This will infuse the oil with the garlic. Carefully add in the tomato sauce, paste and red wine. Carefully stir to incorporate the ingredients. Add in the oregano, basil, salt and pepper and stir again. Gently simmer and stir occasionally until the chicken is baked. Add in the cheese mix and stir to melt into the sauce. Remove the garlic cloves.

How to serve:

Place about 2 tablespoons sauce onto 4   dining plates and spread out into a thick line. Place 3-4 cut chicken  pieces diagonally onto the sauce. Serve with your side of choice. I made some skin-on mashed potatoes but you can serve this with a side of pasta or a fresh green salad, or both!