Stuffed Chicken Breast Recipe – Stuff We Eat

If you guys know me, I came off of a low carb diet a little over a year ago. A low carb diet worked well for me because I’m a carnivore. I could do without sweets and starches most of the time and replace them with vegetables and salads. The only thing I don’t really like is chicken. Especially chicken breast. Bleh!

I’m now starting to measure my macronutrients as a whole. And from what I hear, chicken breast is your friend. Let’s say that for me chicken breast is more like that popular saying “keeping your friends close and your enemies closer.” I’ll eat chicken breast, I guess lol, but it’s got to be juicy and interesting!

So here I am trying to make chicken breast interesting by stuffing garlic, spinach, and cheese in it! 🙂

Ingredients:

3 chicken breasts
2 tbs. olive oil
2 tbs. garlic, minced
1 bag of spinach
1 cup shredded mozzarella cheese
Baker’s twine
1 small can Cream of Mushroom soup

Prep:

Grate your mozzarella cheese. I prefer to grate my own cheese because the pre-bagged stuff tends to have powders in it to keep it from melting together and creating condensation in the bag.
Sautée your garlic and spinach in some olive oil until spinach is wilted.
Mix 1 can of cream of mushroom with 3/4 cup water.

Cooking:

Preheat oven to 300 degrees.
Butterfly your chicken breast. Be careful not to cut it all the way through!
Place sautéed spinach, garlic, and cheese in the center. Save some cheese for the end!
Roll your chicken breasts and tie with bakers twine in 3 places. Note: I like to use baker’s twine instead of toothpicks because it holds it together better and you can easily snip the twine off when you’re done cooking
In an oven safe pan (i.e. Cast Iron) sear your chicken breasts on all sides.
Add your cream of mushroom to deglaze the pan.
Put entire pan in the oven and bake for 35 mins or until chicken is fully cooked. Turn off oven.
Add remaining cheese to the top of each piece of chicken and leave in oven for 5 mins to melt cheese.
Cut and remove twine.