Spinach And Cheese Stuffed Chicken Recipe

About this recipe

A diabetic-friendly dinner featuring tender chicken breast stuffed with a savory mixture of spinach, tomatoes, and parmesan cheese, baked to perfection.

Ingredients

• 1 Combo Licious Chicken Breast Boneless 400G And Classic Eggs 6 Pieces
• 1 ltr Bertolli Extra Virgin Olive Oil
• 100 g Sambar Onion Peeled
• 100 g Old Hill Parmesan Cheese
• 50 g On1Y Black Peppercorns With Grinder
• 125 g Red Bell Pepper
• 250 g Spinach - Chopped
• 1 kg Supreme Harvest Iodized Salt

Instructions

1. 1. Preheat your oven to 425°F (220°C).
2. 2. Heat 2 tablespoons of olive oil in a skillet over medium heat. Add 1 diced onion and sauté until tender, about 5 minutes.
3. 3. Add 1/2 pound of fresh spinach, 1/4 teaspoon of salt, and a pinch of black pepper to the skillet. Sauté until the spinach wilts, about 3 minutes.
4. 4. Stir in 1/3 cup of grated parmesan cheese and 3 tablespoons of diced red bell pepper. Remove from heat and let the mixture cool slightly.
5. 5. Take 2 large chicken breasts and cut a pocket into the side of each breast, being careful not to cut all the way through.
6. 6. Spoon the spinach mixture evenly into the pockets of the chicken breasts. Secure the openings with toothpicks to keep the filling in place.
7. 7. Place the stuffed chicken breasts in a baking dish, cut side up. Cover the dish with aluminum foil.
8. 8. Bake in the preheated oven for 35-40 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
9. 9. Remove the foil during the last 5 minutes of baking to allow the tops to brown slightly.
10. 10. Let the chicken rest for 5 minutes before serving. Remove toothpicks and serve warm.