Spinach Stuffed Chicken Breasts

How to make Spinach Stuffed Chicken Breasts

Ingredients:

4 chicken breasts 680 g or 1.5 lb.

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 (113 g)

¼ cup grated Parmesan 25 g

2 tablespoons mayonnaise

1 ½ cups chopped fresh spinach 40 g

1 teaspoon garlic minced

½ teaspoon red pepper flakes

Instructions:

Preheat your oven to 375°F (190°C).

Place the chicken breasts on a cutting board and drizzle them with oil.

In a small bowl, combine paprika, 1/2 teaspoon salt, garlic powder, and onion powder. Sprinkle the spice mixture evenly over both sides of the chicken.

Using a sharp knife, cut a pocket into the side of each chicken breast, being careful not to cut through to the other side.

In another mixing bowl, combine cream cheese, Parmesan, mayonnaise, spinach, garlic, red pepper flakes, and remaining ½ teaspoon of salt. Mix well.

Spoon the spinach mixture into each chicken breast pocket evenly.

Place the chicken breasts in a 9×13 baking dish and bake them, uncovered, for 25-30 minutes or until the chicken is cooked through.

Notes:

To make this recipe gluten-free, use gluten-free mayonnaise.

You can use fresh or frozen spinach, just be sure to thaw and drain well if using frozen.

If you have leftover filling, it can be stored in the fridge for up to 3 days and used as a dip or spread.