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Sun-drenched Spinach Stuffed Chicken
Delicious and tender chicken breasts, filled with a mouthwatering mixture of fresh spinach, shallots, garlic, sun-dried tomatoes, and gooey Fontina cheese, seasoned to perfection and baked to juicy goodness.
40 min
TOTAL TIME
726
CALORIES
$3.43
PER SERVING
Ingredients
FILLING
4 SERVINGS
2 cloves garlic
minced
4 cups fresh spinach
chopped
1/2 cup sun-dried tomatoes
chopped
1/2 whole shallot
minced
1 cup fontina cheese
grated
1 tsp paprika
3/4 tsp garlic powder
1/2 tsp onion powder
3/4 tsp kosher salt
2 lbs chicken breasts
patted dry
1 tsp black pepper
2 tbsp olive oil
Directions
FILLING
15 min
PREP TIME
25 min
COOK TIME
40 min
TOTAL TIME
1
In a mixing bowl, combine chopped fresh spinach, chopped sun-dried tomatoes, minced shallot, minced garlic, and grated Fontina cheese. Set aside.
FINISH WITH
2
Preheat oven to 375°F (190°C) and prepare a baking sheet lined with aluminum foil.
3
With a sharp knife, carefully cut a horizontal pocket in the thicker part of each chicken breast, leaving about 1/2 inch at the edges.
4
In a small bowl, mix together the kosher salt, black pepper, paprika, garlic powder, and onion powder.
5
Place the chicken breasts on the prepared baking sheet. Drizzle with olive oil and rub the seasoning mix evenly all over the chicken.
6
Stuff the pockets of each chicken breast with 2-3 tablespoons of the spinach filling.
7
Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and juices run clear when pierced with a knife.
Health Info
Macros
12g
CARBS
46g
FAT
64g
PROTEIN
Allowed on these diets
GLUTEN FREE
MEDITERRANEAN
LOW CARB
Contains these allergens
MILK
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Frequently Asked Questions
What is Stuffed Chicken?
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