Spinach & Mozzarella Stuffed Chicken & Potatoes

I make this {just about} once a week.
It's super duper yummy.
Which means it's prolly not that healthy.
(But it can be...adjust accordingly if you like healthy. I'll add lil notes that could help with this although I've never tried it so don't blame me if it goes a-rye)

I got this recipe from my SIL, Brittany.
Over time, I've adapted it to suite me and my oven.
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Ingredients:
Small red or golden potoatoes - about 6-7 per person (I like golden the best!)
Chicken breast - 1-2 per person depending on how big they are
Spinach - fresh or baby spinach that comes in those sealed fresh bags by the salads (I've used both...I like working with the baby spinach the best)
Shredded mozzarella
Butter
Ranch seasoning packet (best stuff in the world!)


Slice or quarter potatoes.
Toss into a baking pan/dish with the tall sides. (no shallow pans) (I use a square one for Mark Dean and myself...if I plan to make more than for just us 2, I use a larger rectangle pan)
Spoon butter around the pan.
(This is where I think you could toss the potatoes in EVOO to make it healthier...and this is something I do plan to try one day)
Bake at 375 degrees for 15-20 minutes.

While potatoes are baking, rinse chicken.
Flatten with meat tenderizer mallet. (use the flat side)
Lay out chicken and season to your liking. (I usually use garlic, salt, pepper and a cajun seasoning)
Layer mozzarella, spinach, and more mozzarella (less mozzarella or a healthier cheese, for the healthier version) on top of each piece of chicken.
Fold sides up and secure with a toothpick.

Once the potatoes are done with the pre-cooking, fit chicken pieces in the potatoes.
Add more butter (or EVOO) and sprinkle ranch seasoning packet over the top of all this deliciousness.

Bake at 375 degrees for 45 minutes.

ENJOY!

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