This is what happens when you’re on a mission to make chicken great again! I’m from teach “NO MORE BORING CHICKEN”, especially since I discovered Greensbury Market, who offers organic and sustainable protein delivery to my door! I ordered so much of the same (salmon, chicken breasts, skirt steak) that we decided to create “THE COLORFUL FOODIE PACK“, which is just great, especially for those of us who love to meal prep or get creative in the kitchen altogether. To get yours, click here and use code ‘COLORFULFOODIE’ to get 10% off your order!
Now, I decided to make stuffed chicken breasts, an idea out of nowhere when I got caught in need to make dinner for my in-laws! It’s always a great time when winecoach‘s parents come to visit, but it always adds a little pressure to perform. Anyone else feel that way about your in-law’s? They are actually wonderful and my mother-in-law is a HUGE help in the kitchen. I love her and I loved how easy this dish turned out to be super easy, healthy and delicious! Here is what I did:
CREAMY SPINACH STUFFED CHICKEN BREASTS
- 4 Chicken breasts from The Colorful Foodie Pack
- 1 cup of fresh spinach
- 1/4-1/2 cup light cream cheese
- Salt and pepper to taste
- 1 tablespoon of buter or oil of choice (I used avocado)
- 2 yellow squashes
- 2 zucchini,
- 1 orange
- 1 red bell peppers
Preheat oven to 400F.
- Butterfly chicken breast, or split the breast horizontally while keeping the breast minimally attached. Basically cut through the middle of the chicken where it will resemble a butterfly and can be easily stuffed. Season it generously with salt and pepper.
- Bring cream cheese to room temperature or zap it in the microwave so it is soft and whip it with salt and pepper to taste.
- Spread the mixture evenly through the breast, topping off with spinach but don’t over-stuff it. Bring flap over and secure with toothpick.
- Bring an oven safe skillet to medium-high heat and add 1 tablespoon of butter or oil and sear for 2-3 minutes on each side until a nice brown sear is achieved.
- Place skillet in oven and bake for 5-6 minutes until it is fully baked. Watch it and test it because overdone will leave the breasts dry so I found that between 5-6 minutes is perfect depending on the thickness of your chicken.
- I served the chicken with colorful vegetables; yellow squash, zucchini, orange and red bell peppers chopped by Jannie, my amazing mother-in-law.
- All I did was toss the veggies in avocado oil, sprinkle dry sage, salt and pepper and roasted them at the same time the chicken was baking on the top rack for about 6-7 minutes! DONE when tender!
Count Colors, NOT Calories!
Color your Plate, Color your Life.
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