Creamy Spinach Stuffed Chicken Breasts

1. 1

   Heat oven to 350 F. In a large pan, add a little water and the spinach, bring to medium heat.

2. 2

   Cover and heat for 2 minutes.

3. 3

   Add chopped green onion, goats cheese, salt and pepper to taste.

4. 4

   Stir well and heat until melted then remove pan from heat and set aside.

5. 5

   Cut chicken in half lengthwise (so that there is a thick end on each half).

6. 6

   Make an incision in the thick end of each and fill with the creamed spinach mixture.

7. 7

   Place on a non-stick baking tray.

8. 8

   If you dont have a non-stick baking tray, spray another type of tray with olive oil before placing chicken breasts on.

9. 9

   Mix Parmesan and almond flour in a small bowl then sprinkle over chicken breasts.

10. 10

    Bake for 20-25 minutes.

11. 11

    Serve.

12. 12

    I like mine with with roasted butternut or garlic butter green beans.

* Per serving · 4 servings · Values may vary.

No additional tips available.