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

• 350G Typically Daylesford Organic Chicken Breasts
• - Filippo Berio Garlic Flavoured Olive Oil
• 1 Kg Yellow/White Onion 1kg
• - Dolls House Miniature Handmade Parmesan Cheese Wheel
• 400G Italianavera Chopped Tomatoes, 400G
• 50G Pepper Black Ground BWFO
• 1 Bunch Baby Spinach - Bunch
• 395G D'Aucy Chopped Spinach
• - Parmesan Shavings
• - Mill & Mortar Finishing Salt Flakes Gift Set
• - Maldon Sea 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 tomatoes. 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.