Sunday, October 31, 2010

spinach stuffed chicken breast

2 boneless chicken breasts
6 oz. bag of organic baby spinach
1 7 oz. jar of roasted red peppers, drained, dried well and chopped
4 cloves of garlic, finely chopped
olive oil
sea salt & pepper

saute the spinach in olive oil over medium heat until it wilts. add the garlic, red peppers, salt and pepper. cook this until all the liquid from the spinach is gone.

while the spinach is cooking, prepare the chicken breast. i used a rolling pin, but a kitchen mallet would be best. in between 2 pieces of plastic wrap, pound the chicken breast to about half their original thickness.

in an attempt to reduce my caloric intake these days, i didn't add any almond flour to bind the stuffing together. of course, if you aren't worried about calories, adding some almond flour would help hold everything together. put half of the stuffing onto each chicken breast and fold up both sides. use toothpicks (or in my case, skewers) to hold them together.

move them to a glass dish and bake them in a preheated 350 degree oven for about 25 minutes. we served this with steamed broccoli.


1 comment:

Anonymous said...

The stuffed chicken is amazing. And looks great on the plate. Keep the recipes coming!