Sunday, September 16, 2018

Spinach Stuffed Chicken Breasts

Yield: 4 servings

1⁄2 cup sun-dried tomatoes (or sub oven-roasted tomatoes), thinly sliced
1⁄2 cup dairy-free soft cheese alternative or goat cheese
2 tbsp fresh thyme, chopped
salt and pepper, to taste
2 tbsp olive oil, divided
2 cups baby spinach
4 chicken breasts

1. Preheat oven to 375°F. Line a baking sheet with parchment paper. 
2. In a small bowl, combine sun-dried tomatoes with cheese, thyme, salt and pepper. Set aside.
3. In a sauté pan, heat 1 tablespoon oil over medium heat. Add spinach and stir until wilted. Cool spinach, and chop. Combine with cheese-tomato mixture.
4. Carefully slice chicken breasts two-thirds deep into the thickest end of the breast, to create a pocket. Using a piping bag or a small spoon, insert one-quarter of filling into each pocket. Leave room for pocket to close, do not overstuff.
5. In a sauté pan, heat remaining tablespoon oil over medium heat. Sear chicken breasts on both sides until golden brown.
6. Place breasts on prepared baking sheet. Roast in oven 12-15 minutes, until cooked though.


https://www.allergicliving.com/recipes/main-chicken-breasts-spinach-stuffed/

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