Dairy Free Spinach Stuffed Chicken Breast
This elegant main dish delivers bold flavor for any meal. It provides a satisfying dining experience that your family will appreciate.
Equipment
- oven-safe skillet
- toothpicks
Ingredients
For the Filling
- 4 oz Dairy Free Cream Cheese, Softened
- 1 cup Frozen Chopped Spinach, Thawed And Squeezed Dry
- 1/4 cup Sun Dried Tomatoes In Oil, Chopped
- 2 Garlic Cloves, Minced
- 2 tbsp Nutritional Yeast
- 1/4 tsp Red Pepper Flakes
- 1/4 tsp Salt
For the Chicken
- 4 Boneless Skinless Chicken Breasts (About 8 oz Each)
- 2 tbsp Olive Oil
- 1 tsp Paprika
- 1 tsp Garlic Powder
- 1/2 tsp Italian Seasoning
- 1 tsp Salt
- 1/2 tsp Black Pepper
Instructions
- Preheat the oven to 400°F.
- In a bowl, mix the dairy free cream cheese, spinach, sun dried tomatoes, garlic, nutritional yeast, red pepper flakes, and salt until well combined.
- Slice a deep pocket into the thick side of each chicken breast, stopping about 1/2 inch from the other edges so the filling stays inside.
- Spoon the filling into each pocket and secure the openings with toothpicks. Rub the chicken with 1 tablespoon of the olive oil and season all over with paprika, garlic powder, Italian seasoning, salt, and pepper.
- Heat the remaining olive oil in a large oven safe skillet over medium-high heat. Sear the chicken for 3 minutes per side until golden.
- Transfer the skillet to the oven and bake for 15-18 minutes until the chicken reaches 165°F.
- Rest for 5 minutes, remove the toothpicks, and spoon the pan juices over the top before serving.
Nutrition
Serving: 1servingCalories: 407kcalCarbohydrates: 9gProtein: 50gFat: 19g