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Sunday Suppers with Lunchbox Love – Spinach & Cheese Stuffed Chicken Breasts

If I can tuck a few vegetables into my main dish, I like to do that. My family is more likely to eat them without hemming and hawing! šŸ˜‰ We have spinach salads all the time, but I very rarely cook my spinach. How can I go wrong with this one though. When you make this recipe, please share your thoughts with Lunchbox LoveĀ® and what changes you might have made!IMG_3453

 

 

Image and recipe from Love and CilantroĀ (how cute is that name!) I liked theirĀ suggestion to serve it with the Kale and Blueberry Salad too. Yum!

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Ingredients

  • 4 chicken breasts
  • 3 tbsp light cream cheese
  • 3 tbsp parmesan cheese
  • 1 cup spinach, chopped
  • 4 cloves garlic, minced, and divided into two portions
  • zest and juice of one lemon, juice divided into two portions
  • 1 tsp fresh thyme, or 1/2 tsp dried thyme
  • 3 tbsp olive oil
  • 1/2 tsp smoked paprika
  • salt and pepper, to taste

Instructions

  1. Preheat oven to 350Ā°F. Lightly grease a baking tray.
  2. In a small mixing bowl, mix cream cheese, parmesan, spinach, one portion of the garlic, and one portion of the lemon juice. Season with salt and pepper.
  3. In another bowl, combine the rest of the garlic, lemon juice, lemon zest, thyme, smoked paprika, and olive oil.
  4. Season chicken with salt and pepper, then rub the chicken breasts in the marinade.
  5. Put the chicken breasts on a greased baking tray, then make a split across the centre of the breasts, making it deep enough to hold the spinach and cheese mixture.
  6. Divide the spinach cheese mixture into four portions, then stuff the mixture into the incisions made in the chicken breasts.
  7. Bake the chicken for 25-35 minutes (depending on size), or until a meat thermometer reads 165Ā°F.

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