Preparation Time:
25 minutes
Cooking Time:
20 minutes
Servings:
8
Nutritional Information:
Free of Sesame, Nuts, Soy, Eggs, and Gluten; High in Protein
Ingredients:
- 1 (10-ounce) package of frozen spinach, thawed and drained
- 1 cup of shredded fontina cheese
- 2 tablespoons of chopped fresh parsley, plus more for garnish
- 2 teaspoons of lemon zest
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 1 teaspoon of salt, divided
- 1/8 teaspoon of ground nutmeg
- 4 boneless, skinless chicken breasts
- 1/4 teaspoon of ground pepper
- 1 tablespoon of olive oil
- 1 tablespoon of lemon juice, plus extra for serving
Instructions:
1. Preheat the oven to 425°F. In a medium bowl, mix together the spinach, fontina cheese, parsley, lemon zest, garlic powder, onion powder, 1/2 teaspoon of salt, and nutmeg.
2. Cut a horizontal slit in the thickest part of each chicken breast to create a pocket. Season the chicken with pepper and the remaining 1/2 teaspoon of salt. Stuff each pocket with approximately 1/2 cup of the spinach mixture, then secure with wooden picks around the edges.
3. Heat olive oil in a large, oven-safe skillet over medium-high heat. Place the stuffed chicken breasts top-side down in the pan and cook until golden, approximately 4 minutes.
4. Bake until the chicken reaches an internal temperature of 165°F, about 15 to 18 minutes. Allow the chicken to rest for 5 minutes before removing the wooden picks. Slice each breast crosswise, transfer to a serving platter, drizzle with lemon juice, and garnish with parsley. Serve with lemon wedges if desired.
