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Original Recipe: Chicken Breasts Stuffed with Spinach & Goat Cheese
My Version: Chicken Breasts Stuffed with Spinach & Mozzarella
Family Rating:
Nutrition At A Glance: 280 calories, 10 g fat, 3 g saturated fat, 42 g protein, 3 g carbohydrate, 1 g dietary fiber, 390 mg sodium
Servings: 4
Ingredients:
- 4 teaspoons extra-virgin olive oil, divided
- 2 garlic cloves, minced
- 1 (1/2-pound) bunch spinach, tough stems removed
- 4 (6 ounce) boneless, skinless chicken breasts
- 4 ounces low-fat/low moisture mozzarella cheese or goat cheese
- Salt and freshly ground black pepper
- Wooden toothpicks
- Heat oven to 400 degrees F.
- Heat 2 teaspoons of oil in a large skillet over medium heat. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds.
- Stir in spinach and cook, stirring constantly, until spinach is wilted and liquid evaporates, about 2 minutes.
- Season well with salt and pepper and transfer to a plate. Wipe skillet dry with paper towels. (Be careful not to burn yourself!)
- Beginning at the thickest end of 1 chicken breast, carefully insert a sharp knife into the center and cut a pocket as evenly as possible, leaving a 1 inch border on three sides. Repeat with remaining breasts.
- Open each pocket and sprinkle with salt and pepper, the fill evenly with mozzarella (or goat cheese) and spinach.
- Seal each with 2 toothpicks and season outside with salt and pepper.
- Heat the remaining oil in the same skillet over medium-high heat. Add chicken and cook, turning once, until well browned on both sides, about 3 minutes per side.
- Transfer the chicken breasts into a baking dish then place in the oven and bake until the juices run clear, about 8 minutes. Serve hot.
* Cooking times may vary due to differences in cookware and oven temperatures.
This recipe is so versitle so I decided to post it first. You can replace the spinach and cheeses with anything really. Just be sure that you are using Phase 1 allowed veggies and cheeses and you should be fine. My first try at this I used olives and mozzarella and it was delish!