postheadericon Stuffed Chicken Breasts with Spinach

Plated stuffed chicken

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.

Ingredients:

Ready to bake
  • 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

Method:
Preheat oven to 350 and oil a 9×13 pan.

Pounded chicken breasts

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.

Stuffed Chicken Breast Filling

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.

Rolling the chicken

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!

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