Makes 2 servings
Macros: 220 cal, fat 13g carbs 7g, protein 33g, fibre 2g
Ingredients:
2 x 6 oz boneless skinless chicken breast
1/2 sea salt
1/2 tsp paprika
1/4 tsp garlic powder
Filling:
1 cup baby spinach, chopped
1/3 cup sun-dried tomatoes in oil, drained and chopped
1/3 cups crumbled feta cheese
1/2 small onion, chopped
1/2 tbsp minced garlic
1/2 tbsp dried basil
1 tablespoons plain or gluten-free panko breadcrumbs
1/2 tbsp dried oregano
1/2 tablespoon grated Parmesan cheese
1/4 teaspoon sea salt
1/2 tablespoon olive oil, divided
Directions:
Preheat oven to 425 degrees F.Use a sharp knife to slice a pocket into the sides of each chicken breast. Make sure you don't cut all the way through, just enough to create a place for the spinach mixture to go. Season both sides of each chicken breast with 3/4 teaspoon salt, paprika and garlic powder. Set aside.In a medium bowl combine the sun dried tomatoes, spinach, feta cheese, onion, garlic, basil, panko, oregano, parmesan cheese, salt and 1/2 tablespoon olive oil.Mix well and set aside.Divide spinach mixture between the chicken breasts and stuff into each, about 3/4 cup each. If needed, you can use toothpicks to close chicken breast.Heat a large, oven-safe or cast iron skillet over medium heat. Add the remaining oil and once hot, sear the chicken breasts on each side for about 2 to 3 minutes, until browned. Transfer skillet to oven and finish cooking 12 to 15 minutes, until chicken reaches 165 degrees F. Remove from oven and tent with foil for 5 minutes before eating. Remove toothpicks and enjoy. Serve with green beans or vegetable of choice.
