Chicken stuffed with creamed spinach and cheese

The other day I tried a new dish, and it turned out blog worthy. So here it is.

Take five to six chicken breasts and trim off any fat. Cut an incision about 2 inches long (or just above) along one of the sides, to shape a pocket. I extend the cut section inside the chicken as close as the edges I can without cutting though, to make the pocket as big as possible.

Microwave a tray of deep frozen spinach for 3 minutes. It should be soft but not cooked. Add some ground nutmeg and stir. Mix in a generous amount of shredded cheese. Fill the check pockets with the mix and put chickens on an oven safe dish covered in aluminum foil.

Salt and pepper the chicken breasts. Then dust them with paprika powder, smoked chipotle powder, ancho chili powder and similar spices. Put in preheated oven and cook for 20 minutes in 400-425 degrees F.

When finished, serve with your choice of vegetables and potatoes/rice. For a luxury version, or if you are doing low carb, add a spoon of fresh cheese like Bressot, Cantadou or similar (garlic and herb flavored soft cheese) and let it melt on top.



Leave a Reply