Since it has been so cold lately, I have been doing my best to give Will a break from grilling dinner outside on the Big Green Egg. In my opinion, nothing beats smoked meat from the grill, but I recently made some Spinach Stuffed Chicken Breasts, and they turned out pretty delicious!
I decided to stuff the chicken because I was in the mood for something flavorful, and wanted to mix things up from boring, old marinated, and baked chicken. Also, I was preparing this dish without sufficient time to marinate the chicken, so I decided to melt an herbed butter in a pan, and sear the stuffed chicken in it before baking for extra flavor. It turned out delicious! I know Will will request this meal again.
Here’s what I did to make three stuffed chicken breasts:
- 3 Chicken Breasts
- Baby Spinach leaves (about three handfuls)
- Chopped Garlic (at least 4 cloves)
- Jarlsberg Cheese (approximately 1.5 cups grated)
- 2 TBSP Butter (I used salted)
- Garlic Powder
- Onion Powder
- Salt and pepper to taste
- Preheat your oven to 350° degrees.
- To prepare the chicken first filet the chicken breast to cut it in half, but make sure you don’t completely cut it in half because you need a wide space to roll the stuffed chicken up.
- With a meat tenderizer, pound out the chicken, to flatten it a bit.
- In a pan on your stovetop, sauté the chopped garlic in a little olive oil until fragrant. Add about three generous handfuls of spinach to the garlic with a little more olive oil and cook down the spinach.
- Take your filleted chicken and sprinkle the inside of the chicken with some paprika. Layer on the spinach, and then top with the Jarlsberg cheese.
- Roll up the chicken and secure with three to four toothpicks.
- Repeat process with additional chicken breasts.
- Once your chicken is all rolled up, in the same pan you sautéed the spinach in on medium-high heat, melt 2 Tbsp of butter in the pan and add about a tsp. of rosemary, 1/2 tsp. thyme, 1/4 tsp. sage, and a few shakes of garlic and onion powder.
- Sear chicken breasts on both sides in the herbed butter.
- After searing, place chicken breasts in a baking dish, and scrape the remaining herbed butter from the pan on to the seared chicken breasts.
- Bake chicken for approximately 45 minutes, or until you’ve determined that the chicken is fully cooked.
- Serve with side of your choice, and enjoy!
We ate the spinach stuffed chicken with cooked asparagus, and it was pretty darn delicious (even Greta loved it!).
Here is the link to the PDF version.
When making this (and most dishes I make), I prefer to use organic ingredients, including organic/hormone free chicken, and rBGH/rBST free cheese and butter to try to make things as healthy as possible for my family. There are so many toxins out there that affect all of us in our communities, I think it’s important to try to be mindful of aspects of your life that you have control over so you can be as healthy as possible.
Be sure to let me know if you try this recipe! What other types of stuffing do you like in your chicken?