Baked Stuffed 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
STEPS
Step 1
Set oven to 410F / 210C.
Step 2
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.
Step 3
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.
Step 4
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
Step 5
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.