Good day foodie goodies! It’s Spinach Stuffed Chicken Breast Recipe we’ll be trying out today at Healthy Kitchen 101.
Here are true facts about the Spinach Stuffed Chicken Breasts (anyone reading this line in Ze Frank’s voice?).
First, its name may suggest a much more boring dish than it actually is. There are more than just bland meat and spinach: the taste will be punched up to exoticity with 2 types of cheese, plus mayonnaise, garlic, paprika, and a couple other ingredients.
So there’s the tenderness of chicken, the nuttiness of cheese, and the sweet taste of assurance from spinach (as in, the this-is-so-damn-good-and-I’m-eating-veggies type of assurance).
Thanks to the rich stuffing, these chicken breasts are extremely high in nutrients and yes, calories. Each single stuffed breast has more than 400 calories in it, and yet it’s a low-carb food, containing only 1.3 grams of carbs (lower than 1% of your daily need if you’re on a 2000 calorie diet). Just like the Chicken Parmesan, these spinach stuffed chicken breasts can make a sweetheart for people on a LCHF keto diet.
Obviously, most of the energy comes from protein and fat. At 57g protein per serving, I can eat one of these breasts plus a hard boiled egg and get enough protein for an active day.
Fat content is high too, with all the cheeses, providing up to 30% of your daily need. High fat diets are on the trend, but whether this is a good thing or not is all up to you to decide. Me, I love cheese mucho.
Nutrients aside, these breasts can be quite a tasty treat, as does anything with chicken and cheese in them. Served smoking hot out of the oven and served in thin slices, they give off an aroma that promises a high-end gourmet experience.
Easy to make, yet hearty and fulfilling, the spinach stuffed chicken breasts deserve a place in your list of foods to serve when there are guests over, or at a special family party.
The stuffed breasts take about 20 minutes to become well cooked in a preheated oven. Increase the time to 25 minutes if you fancy tough chicken meat. You can adjust the timing based on the number of breasts as well as how thick they are.
If you’re worried about the chicken being not as cooked as it looks out of the oven, test it with a thermometer or simply cut it out with a knife for a naked eye inspection.
prep 10 mins
cook 20 mins
total 30 mins
yield 4 servings
This recipe gives a yield of 4 baked stuffed chicken breasts, each counting as one serving.
Feel free to opt for low-sodium cheeses if you are on a low sodium diet. Skipping that one tablespoon of salt altogether would also be a good move, since the cheeses would still have more or less some salt in them. Similarly, switching to low-fat cream cheese and mayonnaise can’t possibly hurt if you’re on tight calorie control.
As explained in the baked chicken post, you may want to brine your chicken breasts in the fridge for a couple hours before using them. That is, if you prefer more moist. Not a must though, because with cheese and spinach inside, these breasts can’t get too dry or rubbery.
Get creative with the stuffing. Substitute spinach with baby kale or any other leafy greens of your favorites. Having some leftover chickpea in the fridge? Add them into the mixture for extra nuttiness.
You can also bake the breasts with broccoli, carrot, asparagus, eggplant or any veggies of your favorites to healthy up the dish (and give colors to the plate).
Have fun experimenting!