This is the first recipe to include dairy on this blog. My daughters passed a dairy challenge at the end of August, and our diet has started to include dairy. While most of the recipes on this site will still be dairy-free, an occasional recipe that includes dairy will appear, like this one.
One day when I was trying to come up with something new to make for dinner, I had an idea to make a stuffing for the chicken. This turned out to be beautiful as well as delicious, and easy.
This is a delicious gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, soy free, egg free, tree nut free, peanut free, fish free, shellfish free, corn free, and low-carb recipe. This meal can be on the table in 45 minutes, making this a faux fast food recipe.
- 6 boneless/skinless chicken breasts
- 1 8oz block cream cheese (you could sub soy cream cheese to make this dairy-free)
- 1/2 cup gluten-free breadcrumbs (home-made or premade – Amazon has several types of GF breadcrumbs)
- 1/2 or 1 tsp Italian-style seasoning – I like Trader Joe’s “21 Seasoning Salute” myself (if the breadcrumbs are pre-seasoned, use the smaller amount)
- 2 cloves garlic
- 1 cup, packed, raw baby spinach or kale
- olive oil
- kosher salt
Preheat oven to 350 and oil a 9×13 pan.
Separate the chicken breasts, then pound them flat one at a time. I have found it is best to place the chicken breast on a cutting board, place a layer of wax paper of plastic wrap on top, then use a mallet to pound the chicken flat. When pounding, you just want to get them flatter and thinner so they will roll well, don’t worry about making them perfectly thin.
In a food processor combine cream cheese, gluten-free breadcrumbs, seasoning, garlic, and spinach. Pulse until the mixture is well combined and evenly green.
Optionally, sprinkle a few spinach leaves on the bottom of the oiled pan, place the chicken rolls on top of that.
Spoon about 1/6th of the cream cheese mixture onto the middle of the chicken breast, then roll the chicken around it. Place the stuffed chicken breast in the pan, seam-side down. Repeat until all the chicken breasts are stuffed.
Drizzle olive oil over the top of the chicken, then sprinkle a bit of kosher salt. A couple shakes of Italian seasoning on top looks nice, too.
Bake at 350 for 20-30 minutes, until the chicken is cooked through.
Serve with a roasted vegetable, some roasted potatoes, and then quickly sauté spinach in garlic & olive oil.
Plate with the chicken sliced into rounds on top of the spinach – a perfect, yet easy, meal for a dinner party!