Clean recipe · aspicyperspective.com
Spinach Stuffed Chicken Breast
This cheesy and tender spinach stuffed chicken breast hits the spot when I'm craving a protein-packed and balanced meal. This low carb recipe is so easy to make and it features juicy chicken breast that's stuffed with spinach, roasted peppers and a seriously cream fontina cheese.
Original recipe: aspicyperspective.com
- Yield:
- 4 servings
- Prep:
- 10 min
- Cook:
- 25 min
- Total:
- 35 min
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Ingredients
- 4 boneless chicken breasts ((about 2 1/2 pounds total))
- 2 cups shredded fontina cheese ((or gouda))
- 9 ounces frozen chopped spinach (thawed)
- 1/3 cup chopped roasted red pepper
- 2 tablespoons shaved onion
- 1 clove garlic (minced)
- 1/2 teaspoon smoked paprika
- 1 tablespoon olive oil
- Salt (and pepper)
Instructions
- Preheat the oven to 350 degree F. Line a rimmed baking sheet with parchment paper. Lay the chicken breasts flat on the baking sheet. Starting from one side, cut a deep slit (or pocket) into each chicken breast, parallel to the baking sheet, leaving three sides intact. Try to make the cut even so the attached edges are all about 1/2-inch thick.
- Squeeze as much moisture out of the thawed spinach as possible. Then, in a mixing bowl, combine the spinach, shredded cheese, red peppers, shaved onion, garlic, paprika, and 1/4 teaspoon salt. Stir well.
- Stuff the mixture evenly into the chicken breasts, turning them upright, so the stuffing is facing up. Drizzle each breast with olive oil and sprinkle generously with salt and pepper.
- Bake for 25 minutes, until the cheese is bubbly and the chicken is cooked through at the thickest point. Serve warm!