Chicken Breast stuffed with Spinach and Cheese

Chicken Breast stuffed with Spinach and Cheese is so quick and easy to make with gooey melted white cheddar cheese, spinach, and garlic stuffed inside tender, juicy chicken. This dish is Low-Carb and Gluten Free.

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How to make Chicken Breast stuffed with Spinach and Cheese:

Preheat the oven to 425 degrees F.

Spray two 18.6 ounce oven save baking dishes with non-stick spray. Click for 18.6 ounce baking dishes.

Reserve about ½ cup of the spinach leaves and set aside. Line the baking dishes with the remaining spinach leaves, divided evenly.

Using a filet knife, butterfly the chicken filets. Slice them lengthwise and horizontally through the middle but not all the way through, leaving one side seam intact like a book.

I highly recommend getting a fish filet knife for this. It even slices through frozen chicken. Mine never leaves my kitchen and will never see the inside of a fishing tackle box! This is a must have kitchen accessory for me. Click for a Rada Filet Knife with Leather Scabbard.

Spread the garlic on top of the chicken.

Place one slice of cheese over each chicken piece.

Top each with the reserved spinach leaves, divided evenly.

Fold chicken in half keeping the stuffing inside.

Place one stuffed chicken into each baking dish.

Sprinkle paprika, salt and pepper over the top of chicken pieces.

Bake uncovered 25 minutes.

Place another cheese slice on top of each piece of chicken.

Bake for another 5 minutes.

Serve hot dishes on cork trivets to protect surfaces and tables. Click for cork trivets.

Be careful, the dishes will be very hot.

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Yield: Serves 2

Chicken Breast stuffed with Spinach and Cheese

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Chicken Breast stuffed with Spinach and Cheese is so quick and easy to make with gooey melted white cheddar cheese, spinach, and garlic stuffed inside tender, juicy chicken. This chicken dish is Low-Carb and Gluten Free.

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Ingredients

• 2 boneless skinless chicken filets (4 oz each)
• 4 slices White Cheddar cheese
• 6 oz fresh spinach leaves (divided use)
• 2 tsp jarred minced garlic
• Dash paprika
• Salt and pepper (to taste)

Instructions

1. Preheat the oven to 425 degrees F (220 C).
2. Spray two 18.6 ounce oven save baking dishes with non-stick spray. Click for 18.6 ounce baking dishes.
3. Reserve about ½ cup of the spinach leaves and set aside. Line the baking dishes with the remaining spinach leaves, divided evenly.
4. Using a filet knife, butterfly the chicken filets. Slice them lengthwise and horizontally through the middle but not all the way through, leaving one side seam intact like a book.  Click for a fish filet knife.
5. Spread the garlic on top of the chicken.
6. Place 1 slice of cheese over each chicken filet. 
7. Top each with the reserved spinach leaves, divided evenly.
8. Fold the chicken in half keeping the stuffing inside.
9. Place one stuffed chicken into each baking dish.
10. Sprinkle paprika, salt and pepper over the top of the chicken pieces.
11. Bake 25 minutes.
12. Place another slice of cheese on top of each piece of chicken. 
13. Bake for another 5 minutes.
14. Serve hot dishes on cork trivets to protect surfaces and tables. Click for cork trivets.
15. Be careful the dishes will be very hot. Serve and Enjoy!

Recommended Products

As an Amazon Associate I may make a small commission, at no additional cost to you, if you make a purchase through product links in this post.

• 
  Corningware French White III 18.6-Ounce Appetizer Dish
• 
  Rada Cutlery Fillet Knife – Stainless Steel Blade with Leather Scabbard and Rubber Handle, 12-1/4 Inch
• 
  Cork Trivet Square Pack of 4

Nutrition Information:

Yield:

2

Serving Size:

1
Amount Per Serving: Calories: 630Total Fat: 37gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 221mgSodium: 717mgCarbohydrates: 6gFiber: 2gSugar: 1gProtein: 67g

Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.

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