• Preheat oven to 375F.
• Butterfly chicken breasts (some stores will do this for you at the meat counter) and set aside.  Butterflying is cutting the piece of meat in half but leaving the end portion uncut (making it look like an open book). Check out Eat Simple Food’s video showing you how to butterfly chicken.  Season the chicken with salt and pepper and set aside open faced.

For Stuffing:

• Bring a medium sized pan to medium high heat and add olive oil to lightly coat the pan.  Add the chopped onions and cook ~ 3-4 minutes or until onions are translucent.  
• Add minced garlic and cook an additional 1-2 minutes or until fragrant.  
• Add spinach and cook an additional 2-3 minutes or until wilted.  
• Spoon inside the butterflied chicken and lightly fold over.  You will not need string or toothpicks to hold this together - just a gentle touch.

For Sauce:

• Bring a medium sized pan to medium high heat and add olive oil to lightly coat the pan.  Add the chopped onions and cook ~ 3-4 minutes or until onions are translucent.  
• Add minced garlic and cook an additional 1-2 minutes or until fragrant.  
• Add the crushed tomatoes and seasoning.  
• Bring to a boil, reduce heat, and simmer uncovered on low for ~ 20 minutes.  Taste and add more seasoning, salt, and pepper as desired.
• Transfer the sauce to a large baking dish and place the chicken on top of the sauce.  
• Top chicken with fresh Mozzarella slices.  
• Bake for ~25-30 minutes or until internal temperature of chicken reaches 165F and juices run clear.  The sauce should be hot and bubbling.  Turn the oven to broil for 2-3 minutes (watching carefully) if your cheese is not browning.
• Add pasta to boiling salted water and cook ~ 10-12 minutes or until desired doneness.  
• Serve over spaghetti and garnish with basil.  Happy Eating! Beckie