It was Cindy’s night to cook supper and she chose Spinach Stuffed Chicken Breasts using a recipe from ThatLow Carb Life . She followed the recipe as written and here is a shot from their site.
Spinach Stuffed Chicken Breasts
4 chicken breasts
1 tablespoon olive oil or avocado oil
1 teaspoon paprika
1 teaspoon salt, divided
¼ teaspoon garlic powder
¼ teaspoon onion powder
4 ounces cream cheese, softened
¼ cup grated Parmesan
2 tablespoons mayonnaise
1½ cups chopped fresh spinach
1 teaspoon garlic, minced
½ teaspoon red pepper flakes
Preheat oven to 375 degrees.
Place the chicken breasts on a cutting board and drizzle with oil.
Add the paprika, 1/2 teaspoon salt, garlic powder, and onion powder to a small bowl and stir to combine. Sprinkle evenly over both sides of the chicken.
Use a sharp knife to cut a pocket into the side of each chicken breast. Set chicken aside.
Add cream cheese, Parmesan, mayonnaise, spinach, garlic, red pepper and remaining ½ teaspoon of salt to a small mixing bowl and stir well to combine.
Spoon the spinach mixture into each chicken breast evenly.
Place the chicken breasts in a right sized baking dish or pan and bake, uncovered to an internal temperature of 157F knowing it will raise to 162F.
Bev had some tomatoes and okra that needed to be used so she stewed them together and added some small shells pasta and we used the last of our recent batch of our home grown green beans.
We all thought the meal was very good. The chicken was moist and tender and the flavor was delicious. The only negative was the filling was pretty runny so next time I would saute the spinach first to remove most of the water then use ½ to ¾ cup of it.
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Have a great day and thanks for stopping by Almost Heaven South.
9/2/20 meal date