Chicken is a staple in my diet. I love how easy it is to work with and change-up.
This weekend I got a great deal on some organic chicken breasts. Usually I freeze my chicken (or buy it frozen) and cook it in the crock pot. These were fresh and so I decided to try out something new. Another staple of my diet is spinach….yum. This recipe is simple and quick. Great for low carbing too.
Creamy spinach stuffed Chicken (makes 4 3.5 oz servings)
2 Boneless Skinless Chicken Breasts around 7 oz each (organic is best if you can)
4 cups Fresh raw spinach (again organic is best)
4 ounces cream cheese, softened (I used Trader Joes)
4 tsp olive oil
4 garlic cloves, chopped
salt and pepper to taste
I pounded out the chicken breasts to even them out a bit and so they would be easy to fold over my spinach stuffing. In a pan I lightly browned (not cooked, just browned) the chicken breast on both sides. A few minutes.
In a food processor (I used my Vitamix) add spinach, cream cheese, garlic, olive oil and salt/pepper. Mix until spinach is chopped and well blended.
Placing the chicken in a pan or stone (as I did) scoop half the mixture on to half of each chicken breast. Fold the chicken over to cover the mixture. Bake chicken on 400 for 40 minutes. Cut the breasts in half to make the 4 servings. (3.5 oz each)
Calories Per Serving (using half a breast or 3.5 oz chicken breast): 250 g carbs 3 fiber 1 (net carbs 2)
Calories Carbs Fiber Fat Protein Potass
*** amounts are with the specific brands/sizes I used. Double check your ingredients or more exact macros.