Scrumptious Spinach and Cheese Stuffed Chicken Breasts #BornOnTheFarm
Scrumptious and healthier spinach and cheese stuffed chicken breasts for dinner. These are gluten free and low sodium.
Ingredients
- 6 to 8 chicken breasts
- 1 tablespoon of olive oil
- 1/4 cup of shredded Ivanhoe smoked cheddar cheese
- 1 cup of Gay Lea cottage cheese pick a light variation if counting calories and fat.
- 1 teaspoon of salt free seasoning
- 1 cup of spinach uncooked
Instructions
- Line a cookie sheet with parchment paper.
- Heat over to 350 degrees.
- Using a sharp knife cut a sideways hole in each of the chicken breasts just big enough to be a pocket for the stuffing.
- In a Bowl combine the cottage cheese and the grated smoked cheddar. Mix together with spinach and coat.
- Use a spoon to stuff each of the chicken breasts with about a tablespoon full of the mixture.
- Coat each chicken breast with olive oil.
- Top each of the stuffed chicken breasts with a salt free spice
- Bake in the oven for about 45 minutes to an hour depending on the size of the chicken.
- Keep an eye on them so they do not dry out or stick.
- Remove and serve with salad and a side dish. (Lately we air fry potatoes and serve with many dishes.)
Tried this recipe?Let us know how it was!