Spinach-Stuffed Chicken Breast
Servings: 4 ⟩⟩ Serving size: 1 Stuffed Chicken Breast
You Will Need
- 10 ounces frozen spinach, thawed
- 8 ounces low-fat cream cheese, softened
- 4 boneless, skinless chicken breasts
- 1-2 tablespoons olive or canola oil
- 1 teaspoon thyme or paprika
- ¼ teaspoon salt (optional)
What To Do
- Preheat oven to 375oF.
- Combine spinach with cream cheese.
- Make slice in center of chicken to make a pocket.
- Stuff chicken breasts with spinach and cream cheese mixture.
- Brush tops of chicken breasts with olive or canola oil. Season with thyme or paprika and salt (optional).
- Bake chicken at 375oF until reaches internal temperature of 165oF (about 35-40 minutes). Check center of spinach and cream cheese mixture and thickest portion of chicken breast with meat thermometer.
Make My Shopping List
- 10 ounces of frozen spinach, thawed
- 8 ounces low-fat cream cheese, softened
- 4 boneless, skinless chicken breasts
- 1-2 tablespoons of olive oil or canola oil
- 1 teaspoon of thyme or paprika
- 1/4 teaspoon of salt (optional)
Be food safe
Keep raw poultry and juices from touching foods that will not be cooked, such as salads.
Store poultry in refrigerator in leak-proof bag or container, so that juices do not drip on other foods and inside refrigerator.
Keep poultry refrigerated at a temperature of 40oF or below. If you do not cook poultry within 1-2 days, freeze at 0oF or below.
