Stuffed Baked Chicken Breast with Creamy Spinach
FitMenCook
My name is Kevin. My life changed when I realized that healthy living is truly a lifelong journey, mainly won by having a well-balanced diet and enjoying adequate exercise. By experimenting in the kitchen and openly sharing my meals, I learned that healthy eating is hardly boring and that by making a few adjustments, I could design a diet that could help me achieve my personal fitness goals. Our bodies are built in the kitchen and sculpted in the gym.
If you’re looking for a new way to enjoy chicken breast, stuff them! Get inspiration from your favorite dips or casseroles. For this recipe, I combined my love of creamy spinach dip, turned it into a higher protein and lower-calorie treat, then stuffed it in a chicken breast.
What I love about this particular method is that it is more conducive for bulk cooking. All you do is mix, stuff and bake! The minimal amount of work with a large “output” of food.
Stuffed Baked Chicken Breast with Creamy Spinach
Ingredients for 4 stuffed chicken breasts
- Creamy Spinach
- 1 tablespoon extra virgin olive oil
- 1 1/2 tablespoons garlic, minced
- 1/2 cup white onion, chopped
- 1 1/4 cups frozen spinach, chopped (I used Kroger frozen chopped spinach)
- 5 oz Greek yogurt cream cheese (I used Kroger Greek cream cheese)
- Substitute: reduced fat cream cheese; goat cheese
- 2 teaspoons cumin
- 2 tablespoons fresh dill (or more/less to taste)
- pinch of sea salt & pepper
- four ~6oz (1 1/2lb) chicken breasts, skinless
- Set oven to 410F / 210C.
- In a bowl, mix together the ingredients for the creamy spinach. Season to taste with sea salt & pepper. Pro-Tip: if you want to make the spinach creamier, then allow the spinach to thaw at room temperature, then place it in a paper towel and squeeze out the excess water.
- Pat dry the chicken breast using a paper towel. Then, carefully slice the chicken breast down it’s side to create a deep pocket. Be careful not to completely remove the top.
- Stuff the chicken with a few tablespoons of the creamy spinach, about two (2). Add a pinch of sea salt & pepper to the top of the stuffed chicken breast, then place it on a baking sheet lined with parchment paper. Lightly spray the top of the chicken breast
- Bake in the oven for 22 to 25 minutes. To help brown the top of the chicken, set the oven to broil for the last 1 to 2 minutes.
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