The Sunday Cookbook: Spinach Dip Stuffed Chicken

Updated: Apr 24


The Sunday Cookbook: Spinach Dip Stuffed Chicken - amanda macgregor joseph centineo - food allergy recipes

Ingredients

  • 4 Boneless chicken breasts

  • sea salt and pepper

  • 2 tablespoons palm shortening

  • 1 and 1/2 tablespoon olive oil

  • 2 cups fresh baby spinach leaves

  • 1 cup cashew cream cheese or cream cheese of choice

  • 1 teaspoon garlic powder

  • 2 cups gluten-free breading

Directions

  1. Preheat the oven to 375° F. Line a baking sheet with foil or a silicone baking mat and set aside.

  2. Cut about a 3-inch wide pocket into the thick side of each chicken breast to almost the other side, but do not cut all the way through. Season both sides of each breast with salt and freshly ground black pepper.

  3. In a large skillet over a medium-low flame, heat the shortening and oil.

  4. Turn the heat to medium and add the spinach into the skillet. Saute for about 30 seconds, or long enough until the leaves wilt but do not burn.

  5. Remove the spinach from the skillet to a mixing bowl, draining as much of the excess oil as possible during the transfer. If needed, dab the spinach with a paper towel.

  6. In the bowl, add the cream cheese and garlic powder to the spinach and mix until combined.

  7. Stuff each chicken breast with the spinach dip mixture and secure with a toothpick.

  8. Place meat on the baking sheet and place in the oven. Cook for 20-30 minutes. A meat thermometer should read 160°F when placed in the thickest part of the meat.

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