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Spinach stuffed chicken breast

Spinach Stuffed Chicken Breast Three Ways

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Description

A super versatile dish that is ideal for meal prep and work lunches and will be loved by the entire family. 


Ingredients

  • 4 pasture-raised chicken breasts
  • 2 bunches of spinach (about 1 heaped cup of chopped raw spinach per chicken breast)
  • 1 cup grated Pecorino Romano cheese
  • 3 heaped tbsp avocado mayonnaise (Primal Kitchen or homemade)
  • 2 tsp Italian herbs mix
  • 12 tsp Hungarian paprika
  • 1/4 tsp garlic powder 
  • 1 tsp oregano
  • salt and pepper
  • avocado oil

Instructions

  1. Preheat the oven to 375F.
  2. Wash and steam the spinach for just a few minutes, until it’s wilted. Take out and drain, trying to squeeze as much water as possible (without burning yourself). Finely chop. 
  3. Add the spinach, the grated Pecorino Romano and mayonnaise to a bowl and mix well together. 
  4. Arrange the chicken breasts on a parchment paper sheet (as big as the baking sheet you are going to use), on a cutting board, and with a sharp knife make a pocket in each chicken breast. Don’t rush this part as you don’t want to make additional holes in the chicken (please watch a tutorial online before you do this if you are not familiar with the method).
  5. Once the pocket is done, season inside the pocket with the Italian herbs, salt and pepper. Add the stuffing to each chicken breast and close the pocket. You can close it with some toothpicks if you feel is too open. 
  6. Transfer the parchment paper with the chicken to your baking sheet. 
  7. Season on top with more salt and pepper, garlic powder, paprika and oregano, drizzle with avocado oil and bake for 30 minutes at 375F. After 30 minutes turn your oven to broiler at 425F and broil for 5 minutes. 
  8. Take out and let them rest for 10 minutes before serving. 

Notes

Store the leftovers in a glass container in the fridge. You can reheat n the microwave but my favorite way is in the oven.