Spinach stuffed chicken

Creamed Spinach Stuffed Chicken Breasts

by

These creamed spinach stuffed chicken breasts are great for inexpensive entertaining, Sunday dinner, and everything in between. Sweet coconut cream, savory onions and garlic, and fresh spinach all wrapped in chicken and topped with a crispy parmesan crust make for a winning combination every time! If you don’t have fresh spinach, you can always use frozen instead. Just be sure to leave out the chicken broth when reheating the spinach in the pan as it is already cooked and contains plenty of liquid. Speaking of that, don’t skip the step of wringing out the spinach. If you do, the stuffing will be more watery than creamy and won’t turn out right. For a dairy free version, omit the parmesan and add some cashew butter instead. This will act as a binder and help hold the stuffing mixture together while having a neutral flavor that won’t interfere. This also makes for an easy way to add iron to your diet, a very important nutrient for those with IBD, and is even kid approved! Bon Appetit friends!

Creamed Spinach Stuffed Chicken Breasts

Serves 4
Prep: 25 min
Cooking: 30 min
Total:  55 min
Beginner

Ingredients:

4 chicken breasts, butterflied 

10 oz. spinach, fresh 

¼ cup chicken broth 

1 Tbsp. olive oil, divided

1 Small onion, white or yellow, diced

4 cloves of garlic, minced 

½ cup coconut cream, no thickeners 

⅓ cup Parmesan cheese, grated from the block, plus extra for garnish 

Salt, TT

Pepper, TT

  Method Of Prep:

  1. Gather and prep ingredients.
  2. Preheat the oven to 350°F. Line a sheet tray and set it aside.
  3. On a cutting board butterfly chicken breasts by cutting down the side so you can open it up, but keep it attached at the edge.
  4. Season chicken with salt and pepper on both sides set aside.
  5. In a large sauté pan add spinach and broth. Cook spinach until wilted down, set aside to cool.
  6. In another pan add olive oil and bring to medium heat. Sauté the onion until translucent, add in garlic and continue to cook for 2-3 minutes.
  7. Take spinach and place it in a kitchen towel. Wring out all the extra liquid and add spinach to the onion mixture.
  8. Add in coconut cream and simmer for 2-3 minutes or until the mixture starts to thicken up. Season to taste.
  9. Next, add some of the creamed spinach mixtures to the inside of each chicken breast.
  10. Sprinkle Parmesan on top of creamed spinach.
  11. Gently lay the other side of the chicken on top of the stuffing.
  12. Cook in the oven for 30 minutes or until the internal temperature reaches 165°F.
  13. Remove chicken from the oven and sprinkle extra parmesan on top.
  14. Turn your broiler on high to melt and crisp the cheese. This will only take 3-5 minutes so be sure to be close to keep an eye on it.
  15. Remove from the oven, and cool slightly. Serve immediately and enjoy!

                                                                                                                                                    

Nutrition Facts: 
Calories- 302
Carbs- 8.9 g
Fat- 15.9 g
Protein- 31.7 g