Blog 4 Skinny Spinach Stuffed Chicken Breast Skip to main content

Skinny Spinach Stuffed Chicken Breast

Ingredients

  • 4 (6 to 8 ounce) boneless and skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 tesapoon paprika
  • 1 teaspoon Kosher salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 2 tablespoons fat-free cream cheese
  • 2 tablespoons fat-free plain Greek yogurt
  • 1/4 cup grated parmesan cheese
  • 2 cups fresh spinach, chopped
  • 2 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes


Instructions

  1. Preheat oven to 375 degrees. Line a baking sheet with foil and spray with non-stick spray. Set aside.
  2. Place the chicken breasts on a cutting board and gently cut a pocket into each breast's longest side. Drizzle each with the olive oil and coat well.
  3. In a small bowl, combine the paprika, 1/2 teaspoon salt, garlic powder, and onion powder, Mix well and sprinkle over the chicken breast. Set aside.
  4. In a mixing bowl, combine the cream cheese, Greek yogurt, Parmesan, spinach, garlic clove, red pepper and remaining salt. Mix until smooth. Stuff the spinach mixture into the pocket of each chicken breast and place the stuffed breast onto the prepared baking sheet.
  5. Bake, uncovered, for 15 to 25 minutes or until chicken is cooked through and lightly browned. Let cool slightly before serving. Enjoy!

Recipes Source : Click Here
Labels:

Comments

Post a Comment

Popular posts from this blog

Homemade Healthy Tagalongs

INGREDIENTS 1 cup almond flour 2 Tablespoons melted coconut oil 2 Tablespoons maple syrup 1 teaspoon vanilla pinch of sea salt about 7 teaspoons peanut butter 1 cup chocolate chips (I like EnjoyLife dark chocolate morsels or Lily’s Sweets stevia sweetened chocolate chips) 2 teaspoons coconut oil INSTRUCTIONS Preheat oven to 350°F. Add almond flour, coconut oil, maple syrup, vanilla and sea salt in a medium bowl. Scoop dough using a tablespoon and form into a round cookie shape, use your finger to create a small dent in the center of each cookie. Place cookies on a parchment lined baking sheet for 15-18 minutes, until cookies are slightly golden brown on the bottom. Let cool completely on the cookie sheet. Once cookies have cooled, add 1/2-1 teaspoon of peanut butter into the dent of each cookie and spread it a little over the top. Place cookies in the fridge or freezer for about 15-30 minutes to let the peanut butter harden up a bit. Melt chocolate chips and coconut oil in double boile
Post a Comment
Read more

Green Bean Casserole

Ingredients 1/3 stick butter 1/2 cup diced onions 1/2 cup sliced fresh mushrooms 2 cloves garlic, minced 2 cups sliced green beans 3 cups chicken broth 1 10 3/4-ounce can cream of mushroom soup ½ cup French-fried onions Salt/Pepper, to taste 1 cup grated Cheddar Instructions See notes for Crock Pot version. Preheat oven to 350 degrees F. Melt the butter over medium heat in a large skillet. Saute the onions and mushrooms for 5 minutes, until softened. Add the fresh garlic and cook for an additional minute. Remove from heat. Boil the chicken broth in a large pot and add the green beans. Cook for 10 minutes and drain. In a large bowl, combine the onions, mushrooms, garlic, green beans, mushroom soup and French-fried onions. Add any salt/pepper if desired, refrain from adding too much salt. Pour into a greased 1 ½ quart baking dish. Bake uncovered for 20 minutes. Top with the grated cheese and bake for an additional 10 minutes. Recipes Source :  Click Here
Post a Comment
Read more

Zucchini Enchiladas

Ingredients 1 tablespoon olive oil 1 large onion chopped 2 cloves garlic minced 2 teaspoon cumin 1 teaspoon chili powder Salt and pepper to taste 3 cups shredded chicken 1 1/2 cup enchilada sauce 2-3 zucchinis large 2 cups Mexican blend cheese shredded Cilantro, jalapenos, avocados for serving Instructions Preheat oven to 350°F. In a large skillet over medium heat, heat olive oil. Add onions and cook until they soften. Add garlic, cumin and chili powder. Season with salt and pepper, and cook until fragrant, about 1 minute. Add the cooked shredded chicken and 1 cup enchilada sauce, and stir until coated. On a cutting board, use a Y-shaped vegetable peeler to peel thin slices of zucchini. Each zucchini should yield about 10 wide slices. Save the ends that are hard to peel for another use. Lay out 3 slices, slightly overlapping, and top with a spoonful of chicken mixture. Roll up and transfer to a baking dish. Repeat with remaining zucchini and chicken mixture. It should yield about 24 to
Post a Comment
Read more