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Recipe from Simpler Savory

The recipe

Diabetic Friendly Stuffed Chicken Breast with Spinach

Prep
20 min
Cook
25 min
Total
45 min
Servings
4 servings

Nutrition Facts

Serving multiplier

Nutrition values scale; ingredient amounts stay as written.

Original author values. Recipe yield: 4 servings.

calories
340

2× the original author values. Recipe yield: 4 servings.

calories
680

3× the original author values. Recipe yield: 4 servings.

calories
1020
Values are reproduced from the source recipe; this site only applies the selected linear multiplier and does not estimate nutrients.

Ingredients

  • 4 boneless skinless chicken breasts (7–8 oz each) — patted dry
  • 1 teaspoon smoked paprika
  • 1 teaspoon kosher salt — divided, plus more to taste
  • 0.5 teaspoon black pepper — divided
  • 2 tablespoons olive oil — divided, plus more as needed
  • 5 ounces fresh spinach — or 5 oz frozen, thawed and well squeezed dry
  • 4 ounces cream cheese — softened, reduced-fat OK
  • 0.5 cup feta cheese — crumbled
  • 2 cloves garlic — minced
  • 1 teaspoon lemon zest — from 1 lemon
  • 0.25 teaspoon crushed red pepper flakes — optional, to taste
  • 1 tablespoon fresh dill or parsley — chopped, optional
  • 1 tablespoon grated Parmesan — optional add-in
  • 1 lemon — cut into wedges

Instructions

  1. If using fresh spinach, heat 1 teaspoon olive oil in a skillet over medium and sauté spinach until just wilted, 2 minutes, then cool and chop; if using frozen, thaw completely and squeeze very dry.
  2. In a bowl, combine chopped spinach, cream cheese, feta, garlic, lemon zest, red pepper flakes, herbs, and a pinch each of salt and pepper until thick and spreadable; taste and adjust seasoning.
  3. Pat chicken dry. Using a sharp knife, cut a deep pocket in the side of each breast without slicing through the opposite edge.
  4. Season the outside of each breast with 3/4 teaspoon of the salt total, black pepper, and smoked paprika.
  5. Spoon filling into each pocket, pushing it deep inside so edges meet; secure seams with toothpicks if needed.
  6. Heat an oven-safe skillet with remaining olive oil over medium-high until shimmering; add stuffed chicken and sear until golden, 3–4 minutes.
  7. Flip gently and sear the second side until lightly browned, 2–3 minutes.
  8. Transfer skillet to a 400°F oven and roast until the thickest part reaches 165°F, about 10–14 minutes depending on size.
  9. Transfer chicken to a plate and rest 5–7 minutes to let juices redistribute and the filling set.
  10. For extra browning, broil 1 minute watching closely.
  11. Slice and serve with lemon wedges and non-starchy veggies like roasted broccoli or a green salad.

Notes

Storage: Cool completely, then refrigerate in an airtight container up to 3 days. Freeze tightly wrapped breasts up to 2 months; thaw overnight in the fridge. Reheat gently: covered in a 300°F oven for 12–15 minutes, or in a covered skillet with a splash of water over low heat. Microwave on 50% power in short bursts to avoid splitting the filling.

Source: https://simplersavory.com/diabetic-friendly-spinach-stuffed-chicken-breast/