Spinach Stuffed Chicken Breast
This cheesy and tender spinach stuffed chicken breast hits the spot when I'm craving a protein-packed and balanced meal. This low carb recipe is so easy to make and it features juicy chicken breast that's stuffed with spinach, roasted peppers and a seriously cream fontina cheese.
Servings: 4
Calories: 440kcal
Ingredients
- 4 boneless chicken breasts (about 2 1/2 pounds total)
- 2 cups shredded fontina cheese (or gouda)
- 9 ounces frozen chopped spinach thawed
- 1/3 cup chopped roasted red pepper
- 2 tablespoons shaved onion
- 1 clove garlic minced
- 1/2 teaspoon smoked paprika
- 1 tablespoon olive oil
- Salt and pepper
Instructions
- Preheat the oven to 350 degree F. Line a rimmed baking sheet with parchment paper. Lay the chicken breasts flat on the baking sheet. Starting from one side, cut a deep slit (or pocket) into each chicken breast, parallel to the baking sheet, leaving three sides intact. Try to make the cut even so the attached edges are all about 1/2-inch thick.
- Squeeze as much moisture out of the thawed spinach as possible. Then, in a mixing bowl, combine the spinach, shredded cheese, red peppers, shaved onion, garlic, paprika, and 1/4 teaspoon salt. Stir well.
- Stuff the mixture evenly into the chicken breasts, turning them upright, so the stuffing is facing up. Drizzle each breast with olive oil and sprinkle generously with salt and pepper.
- Bake for 25 minutes, until the cheese is bubbly and the chicken is cooked through at the thickest point. Serve warm!
Video
Notes
Store any leftover stuffed chicken breast in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave and serve!
Nutrition
Serving: 1breast | Calories: 440kcal | Carbohydrates: 5g | Protein: 43g | Fat: 27g | Saturated Fat: 13g | Cholesterol: 148mg | Sodium: 866mg | Potassium: 698mg | Fiber: 2g | Sugar: 1g | Vitamin A: 8300IU | Vitamin C: 10.9mg | Calcium: 456mg | Iron: 1.9mg