Description

Spinach Stuffed Chicken Breast with Tomato and Feta is the most juicy and delicious low-carb, high protein meal-in-one!

Yield: 4servings | Serving Size: 1stuffed breast

Ingredients

4organic boneless, skinless chicken breasts, about 6 oz each

3/4tspkosher salt

3/4tsppaprika

1/2tspgarlic powder

Filling:

1cupbaby spinach, chopped

2/3cupsundried tomatoes in oil, drained and chopped

2/3cupscrumbled feta cheese

1medium shallot, chopped

1large garlic clove, minced

1/4cupchopped fresh basil

2tablespoonsplain or gluten-free panko

1tablespoonchopped fresh oregano

1tablespoongrated Parmesan cheese

1/4teaspoonkosher salt

1tablespoonolive oil, divided

Instructions

• Preheat oven to 425 degrees F.

• Use a sharp knife to slice a pocket into the sides of each chicken breast. Make sure you don’t cut all the way through, just enough to create a place for the spinach mixture to go.

Season both sides of each chicken breast with 3/4 teaspoon salt, paprika and garlic powder. Set aside.

In a medium bowl combine the sun dried tomatoes, spinach, feta cheese, shallots, garlic, basil, panko, oregano, parmesan cheese, salt and 1/2 tablespoon olive oil.

• Mix well and set aside.

Divide spinach mixture between the chicken breasts and stuff into each, about 3/4 cup each. If needed, you can use toothpicks to close chicken breast.

Heat a large, oven-safe or cast iron skillet over medium heat.

• Add the remaining oil and once hot, sear the chicken breasts on each side for about 2 to 3 minutes, until browned.

• Transfer skillet to oven and finish cooking 12 to 15 minutes, until chicken reaches 165 degrees F.

• Remove from oven and tent with foil for 5 minutes before eating.

Remove toothpicks and eat right away.

Last Step:

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