Description
Tender chicken breasts are filled with a creamy mixture of spinach, Pecorino Romano, and avocado mayonnaise, then seasoned with Italian herbs and baked until golden. Serve them freshly baked for dinner or use the leftovers in salads, vegetable bowls, and gluten-free quesadillas. Gluten-free, low-carb, high-protein.
Ingredients
- 4 pasture-raised chicken breasts, about 200 grams (7 oz) each
- 2 bunches spinach, about 1 heaped cup chopped raw spinach per chicken breast
- 1 cup grated Pecorino Romano cheese
- 3 heaped tablespoons avocado mayonnaise, such as Primal Kitchen or homemade
- 2 teaspoons Italian herb blend
- 1–2 teaspoons Hungarian paprika
- 1/4 teaspoon garlic powder
- 1 teaspoon oregano
- Salt and pepper
- Avocado oil
Instructions
- Preheat the oven to 375°F (190°C).
- Wash the spinach and steam it for just a few minutes, until wilted. Drain it and carefully squeeze out as much water as possible. Finely chop the spinach.
- Add the chopped spinach, grated Pecorino Romano, and avocado mayonnaise to a bowl. Mix until well combined.
- Place a sheet of parchment paper large enough to cover your baking sheet on a cutting board. Arrange the chicken breasts on the parchment.
- Using a sharp knife, carefully cut a pocket into the side of each chicken breast. Work slowly to avoid cutting through the other side or making additional holes.
- Season the inside of each pocket with the Italian herb blend, salt, and pepper. Divide the spinach mixture among the chicken breasts, filling each pocket, and close the openings. Secure them with toothpicks if necessary.
- Transfer the parchment paper and stuffed chicken breasts to the baking sheet.
- Season the chicken with additional salt and pepper, garlic powder, paprika, and oregano. Drizzle with avocado oil.
- Bake for 30 minutes at 375°F (190°C). Increase the oven temperature to 425°F (220°C), switch to the broiler setting, and broil for 5 minutes.
- Remove the chicken from the oven and allow it to rest for 10 minutes before serving. Remove any toothpicks before slicing.
Notes
Mature spinach works especially well in this filling. Remove any tough stems before steaming. Squeeze the wilted spinach thoroughly so excess water does not make the filling loose or watery.
When cutting the chicken pockets, take care not to slice all the way through. If you are unfamiliar with the technique, watching a visual demonstration can be helpful.
Leftover chicken works well in salads, vegetable bowls, wraps, or gluten-free quesadillas.