Spinach Stuffed Chicken Breasts

by tgiffitness on March 8, 2013

Post image for Spinach Stuffed Chicken Breasts

30 Days of Vegetables – Day 29

If you are looking to incorporate more vegetables into your diet, spinach is your best friend. It has a very mild taste and can be hidden in almost anything. Just get creative! If you have a moment after reading this post, please let us know the creative ways in which you incorporate vegetables into your diet, by leaving a comment below.

Click here to print the recipe

Stuffing Ingredients:

  • 8 oz bag fresh spinach
  • 1.5 cups cottage cheese
  • .5 cups greek yogurt
  • 2 tbs onion flakes
  • 4 cloves garlic – minced
  • 1/4 cup diced green onions
  • 1/4 cup diced leeks
  • 2 tsp honey

Chicken Ingredients:

  • 4 Chicken Breasts
  • Seasoning (of your choice)

Dip Directions:

  • Blanch Spinach – Click here to view tutorial
  • Mix all of the dip ingredients together in a bowl, cover and place in the fridge over night.

Chicken Directions:

  • Preheat your oven to 375º F
  • Butterfly 4 chicken breasts, by slicing them horizontally along the long edge of the breast, but not entirely in half. One of the long edges should remain intact.
  • Open the chicken breast like a book.
  • Scoop a large spoonful of the spinach dip onto one half of the chicken breast.
  • Fold the top of the chicken breast over the spoonful of dip and hold in place with tooth picks
  • Sprinkle desired seasoning over chicken
  • Place the chicken breasts on a foil lined baking tray and place in the oven for approximately 25 minutes, or until the chicken is cooked through.

Don’t forget to tell us about your sneaky vegetable recipes!


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{ 2 comments… read them below or add one }

Lindsay March 8, 2013 at 1:38 pm

YUM!! This recipe looks delicious!!! I like that your method of blanching spinach doesn’t involve boiling the spinach and losing all the nutrients. Can you tell me what seasoning you used for the chicken? I can’t wait to try this recipe!!


tgiffitness March 8, 2013 at 2:25 pm

Hey Lindsay,
I used Cool Running’s Buffalo Chicken Spice on the chicken. It was quite spicy. I thought that something a little less spicy would bring out the flavours in the spinach stuffing a little more. If you don’t have the buffalo chicken spice, but wanted to make one from scratch, you could mix a 1/4 tsp paprika, 1/4 tsp chilli powder, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp cayenne pepper, 1/4 tsp red pepper flakes, 1/8 tsp salt, and a pinch of sugar, then sprinkle the mixture evenly over the chicken.

Hope that helps!


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