November 25, 2013

Spinach Artichoke Stuffed Chicken

I saw this recipe on another blog and instantly wanted to try it out because it's a protein packed version of one of my favorite dips.  Despite the ingredients being tweaked to create a healthy version, you still get the same creamy texture with the delicious flavors!  Can't wait to try the filling recipe as a dip!

Spinach Artichoke Stuffed Chicken

Serves 4
Calories per Serving: 219
Fat: 4.5g – Carbs: 6.7g – Fiber: 2.8g – Protein: 36.3g
  • 4 boneless skinless chicken breasts
  • 1 cup low fat cottage cheese
  • 2 cups baby spinach; chopped
  • 1 cup artichoke hearts, drained, rinsed, and chopped
  • 1 1/2 T nutritional yeast (or Parmesan cheese)
  • 1 garlic clove, minced
  • Salt and pepper, to taste
  1. Preheat oven to 375 degree F and spray a baking sheet with non-stick spray
  2. Mix the cottage cheese, spinach, artichokes, garlic and nutritional yeast together
  3. Butterfly the chicken breasts and stuff the cottage cheese mixture inside the chicken breast
  4. Using tooth picks, use them to “close” each breast to ensure that the filling doesn’t run
  5. Season the top of the chicken with salt and pepper
  6. Bake for about 30-40 minutes or until cooked through
Adapted From Fit Fun and Fantastic

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