I’m always looking out for a good chicken recipe to add to my repertoire. Something that its a combination of chicken and vegetables. This Spinach Stuffed Chicken is a best of both worlds. The chicken breast is kept moist from being cooked in the oven. And is also aided by the moisiure in the spinach filling. The spinach is balanced by the cream cheese and spices to neutralize the naturally bitter taste. Lastly, because the cooking is done in the oven on an aluminum foil pan, this is a no-mess dish. Overall I would definitely make this dish again, only a little lighter on the pepper. Turns out I’m a whimp when it comes to spice.
To make it lower in calories, swap the dairy ingredients for low fat versions or even yogurt.
Spinach Stuffed Chicken
Ingredients
- 1 lb Chicken Breast
- 1 TBSP Olive Oil
- 1 tsp Paprika
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp Salt
- ¼ tsp Pepper
- 1 ½ cups Fresh Baby Spinach chopped
- 4 oz Cream Cheese room temperature
- 1 TBSP Mayonnaise
- 1 tsp Crushed Red Pepper to taste
- 3 TBSP Parmesan Cheese
- 2 cloves garlic chopped
Instructions
- Preheat Oven to 375 degrees, line a baking sheet with aluminum foil, spray with cooking spray
- Slice the chicken horizontally to create a middle pocket. Set aside.
- Mix Paprika, olive oil, garlic powder, onion powder, salt, pepper together in a small bowl. Coat the chicken in the spice mix.
- In a separate bowl, mix the chopped spinach, cream cheese, mayo, parmesan, garlic, red pepper along with another pinch of salt and pepper. stir together until it’s thoroughly mixed. Then stuff the chicken with the spinach mix.
- Place on the baking sheet and bake until the chicken is cooked ( about 30 mins).
