Tuesday, July 12, 2011

Spinach Stuffed Chicken Breasts

I had some extra spinach and chicken, so I did an ingredients search on Allrecipes and found this gem.  I substituted Cottage Cheese for the Mayo to make it IC Friendly.  I also left out wrapping it in bacon since I haven't tested bacon yet and wasn't feeling brave.  Feel free to add if it's safe for you.

1/2 cup Cottage Cheese (substitute for mayo)
1 (10 ounce) package frozen chopped spinach, thawed and drained
1/2 cup crumbled feta cheese
2 cloves garlic, chopped
2 Tsp Minced Onion
4 skinless, boneless chicken breasts
Dash Rosemary 
Dash Salt
1 Tbsp Olive Oil

Preheat oven to 375 degrees. In a medium bowl, mix cottage cheese, spinach, feta cheese, garlic, and onion until well blended. Set aside. Carefully butterfly chicken breasts, making sure not to cut all the way through. Sprinkle the chicken with rosemary and salt.  Brown Chicken in olive oil on stove-top first.   Spoon spinach mixture into chicken breasts. Secure with a toothpick. Place in shallow baking dish. Cover. Bake in the preheated oven for 45 minutes, or until chicken is no longer pink in the center and the juices run clear.

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