Ingredients
3 pcs chicken breast, butterfly cut
2 cups spinach, wilted
3 tbsp parmesan cheese, powdered
salt and ground black pepper, to season
3 tbsp vegetable oil
parmesan cheese
Preparation
Place ⅔ cup of wilted spinach on one half of the chicken.
Then sprinkle 1 tablespoon of cheese on each chicken breast of the spinach.
Put a toothpick or skewer through to keep the cut chicken breast together and season with salt and pepper.
Heat up oil over medium-high heat in a skillet and sear each side of the chicken until golden brown.
Place each chicken breast in the crockpot.
Cook on High for about 3 to 4 hours or until the chicken is cooked all the way.
You may garnish with parmesan cheese and parsley upon serving.
