Spinach and Cheese Stuffed Chicken Breasts
Serve with a warm slice of whole wheat toast.
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Servings: 4
Ingredients
- 4 boneless (skinless chicken breasts)
- 4 oz. cream cheese
- 2 oz. low fat shredded mozzarella cheese
- 1 bag frozen spinach (squeezed to remove excess moisture)
- 1/2 small sweet onion (grated)
- 1 clove garlic (minced)
- 2 Tbsp. olive oil
- 1 Tbsp. unsalted butter
Instructions
- Cut a pocket into each chicken breast by placing one hand on top of the breast and inserting a knife into the thickest part. Cut an opening about 1/2 of the way through. Thoroughly dry the chicken on all sides with paper towels.
- Combine cream cheese, mozzarella, spinach, onion, garlic and 1/2 tsp. of salt in a small bowl and mix.
- Spoon the filling into the pocket of each chicken breast. Secure with a toothpick.
- Heat oil over medium-high heat in a large skillet for about 3 minutes. Add chicken to the hot pan and cook for 5-7 minutes. Flip and cook another 5-7 minutes. Add butter to skillet and melt until chicken is golden brown on each side.
- Remove chicken breasts from heat and let rest for 3 minutes before serving.
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