Spinach-Stuffed Chicken Breasts

Ingredients

4 boneless skinless chicken breasts -split open--
5 oz baby spinach leaves
4 oz reduced fat cream cheese
3 cloves garlic finely chopped
1 tbsp onion powder
1 tbsp poultry seasoning
2 tsp dried or fresh rosemary
1 tbsp olive oil
Salt/pepper to taste
4 slices reduced fat swiss cheese

Instructions

Preheat oven to 365 degrees.
Season chicken breasts with onion, rosemary, salt/pepper (as desired). Set aside.

In a large skillet, on medium heat, add oil and sauté garlic until fragrant. Add spinach and sauté for about 1 min. Remove from heat and place in a medium bowl.

Add cream cheese to spinach and stir until cream cheese is blended. It’s okay if there are cream cheese chunks in the mixture. Add salt/pepper to taste (as desired).

Portion mixture evenly onto open chicken breasts and close chicken breasts. You may want to secure the opening with a toothpick to prevent mixture from spilling out while baking.

Arrange chicken breasts in a shallow baking dish and bake for approximately 40-45 min or until chicken is thoroughly cooked.

Place 1 slice of swiss cheese on top of each chicken breast and broil on high for about 3-5 minutes.

When done, allow chicken to settle for a few minutes before serving.

Enjoy!

Source: BeautifulEatsandThings

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