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Stuffed Chicken breast
A deliciously stuffed chicken breast that’s lightly breaded, stuffed with cream cheese on a bed of sauteed spinach, garlic, and onion. Doesn’t that just sound so good? Because of this recipe, I have found that my family likes spinach and is a hit with them every time I make it.
Let’s get stuffing
The first thing I do is clean the spinach and cut the stems off, I used about a half bag of fresh baby spinach. In a frying pan, drizzle 2 tablespoons of olive oil into the pan. Add to the frying pan the spinach, half of sliced onion and 2 teaspoons of minced garlic, begin sauteeing until spinach is wilted looking. This is a great time to season the spinach with a little salt and pepper.
Slice 4 chicken breast open with a sharp knife, then with a meat mallet pound the breast flat. I seasoned the inside of the chicken with seasoning salt and pepper. I had Weight Watcher’s whipped cream cheese, that I spread onto each breast, I used about 2 tablespoons for each. Then add the sauteed spinach, onion and garlic on top of cream cheese.
I love using panko when I cook, especially for chicken. Panko is low carb that gives a crispy texture which creates a crunchier coating compared to breadcrumbs.
Easy clean up is a must for me, placing a sheet of foil on the counter I then dumped my panko onto the foil. When done with the panko roll the foil up and throw away.
Roll each breast in the panko until covered. Carefully place each breast into a heated frying pan that has been generously drizzled with olive oil. Fry each side of the chicken breast until golden brown on each side. Once each side is golden I then turn the heat down and cook until the chicken breast is done.
Deliciously stuffed chicken breast
Take a look at that deliciously stuffed breast, looking at it makes me want to make it again tonight for dinner. The cream cheese melts nicely and mixes well with the spinach that’s flavored with just the right amount of garlic and onion.
Here’s to a great family dinner ~ Jenny