Friday, November 2, 2012

Cheesy Spinach Stuffed Chicken Breasts

 
I thought I'd better have a break from Halloween posts...at least for a day....
All that spooky food can be a little crazy!
Today I am posting my Cheesy Spinach Stuffed Chicken Breast.
This tastes incredibly decadent but is really quite healthy. Only 384 calories, 12.7 fat, 6.75 carbs, and 58.5 protein for 1/2 the recipe. (It makes 2 stuffed breasts)
It's pretty easy to put together and tastes so yummy. I just need to practise my chicken breast halving skills. They are pretty lacking - as you can see from the photos. It's okay though....you don't have to be perfect, you just need a little pocket to place the stuffing.
 
Cheesy Spinach Stuffed Chicken Breasts
 
Ingredients
2 chicken breasts, boneless/skinless
1 tsp olive oil
5 cups spinach
3 cloves garlic, minced
2 green onions, chopped
2 Tbsp light cream cheese
2 Tbsp feta cheese, crumbled (I used Garlic & Herb)
 
Directions
Preheat oven to 350. Grease an 8 X 8 pan with cooking spray.
Make a slit in the chicken breasts right down the middle.
Heat a medium fry pan over medium high heat. Add oil, garlic, onions, and spinach.
 
 
Cook and stir until spinach is wilted. (As you can see my spinach is actually spinach and mixed greens. This works just as well.)
 
 
Remove from heat. Add cream cheese and feta. 
 
 
Stir until well combined.
 
 
Divide mixture in half and stuff into slit in each chicken breast. Place in prepared pan.
 
 
Cover pan with tinfoil and place in oven. Bake, covered, for about an hour, until chicken is cooked through.
 
 
 If you are worried about the chicken being pale then you can quickly pan fry it for a minute on each side BEFORE stuffing it to brown it up. It will make it look a bit prettier but..you don't have to do this. Personally, I'm too lazy.
I served this with some squash and some rice and it was very filling.
I do apologise for my massacre of the chicken breasts. Apparently it is not as easy as I thought to cut a slit in the breast.
Hey...
it still worked...

7 comments:

  1. Oh I think I may be in love with this chicken recipe! Chicken is my favorite meat to work with as there is so much you can do with it and this sounds sooooo good. Will have to pin this and make is very soon. Thanks!

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    1. Thanks Kristie :) Let us know how it turns out for you!

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  2. Hi Your so right, no more hallooween scary's my sugar levels are UP!!!! Time for real food, that looks great and easy, will do in a couple days let you know. I wonder if it would work better or the same if you made the pocket by slicing along the side of the thick part of the breast? Just a thought Pat

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    1. Thanks Pat! I actually tried to do the slice along the thick side of the breast...turns out I'm REALLY terrible at trying to cut chicken breasts. Really....really....terrible. :)

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  3. Do you happen to know the sodium content for this recipe? Thanks!!

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  4. I just cooked this tonight and it tasted delicious. The chicken came out a bit "dry" on the top but the bottom part was super moist!! It tasted delicious! I added some salt and pepper to the chicken as well as to the spinach. The spinach was perfect! Add a bit more garlic...that's what I did.

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