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YIELD: 4 servings
TOTAL TIME: 55 minutes
ACTIVE TIME: 25 minutes
DIFFICULTY: Medium
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| INGREDIENT | WEIGHT | VOLUME |
|---|---|---|
| Paprika | 2 g | 1 tsp |
| Salt | 1 g | ½ tsp |
| Garlic powder | 1 g | ¼ tsp |
| Onion powder | 1 g | ¼ tsp |
| Cream cheese, softened | 120 g / 4 oz | ½ cup |
| Parmesan cheese, grated | 25 g | ¼ cup |
| Mayonnaise | 30 g | 2 tbsp |
| Spinach, chopped | 350 g / 12 oz | 1½ cups |
| Garlic, minced | 3 g | 1 tsp |
| Lemon juice | 15 g | 15 mL / 1 tbsp |
| Salt | 3 g | ½ tsp |
| Chicken breast, boneless and skinless | 900 g / 2 lb | 4 breasts |
| Olive oil, extra virgin | for drizzle | – |
| Butter | 60 g | ¼ cup |
| Olive oil, extra virgin | 30 g | 30 mL / 2 tbsp |
| Salt | 4 g | 1 tsp |
| Black pepper, freshly ground | 1 g | ¼ tsp |
| Garlic, minced | 9 g | 3 cloves |
| Asparagus, trimmed | 450 g / 1 lb | – |
[/vc_column_text][/vc_column][vc_column width=”1/6″][/vc_column][/vc_row][vc_row][vc_column width=”1/12″ css=”.vc_custom_1589497543296{border-radius: 5px !important;}”][/vc_column][vc_column width=”5/6″][vc_column_text]METHOD[/vc_column_text][vc_column_text]1 Preheat the oven to 190°C / 375°F
2 In a bowl, combine paprika, salt, garlic powder, and onion powder.
3 In another bowl, combine cream cheese, Parmesan cheese, mayonnaise, spinach, garlic, lemon juice and salt.
4 Place the chicken breasts on a cutting board and drizzle with olive oil. Sprinkle the spice mixture over both sides of the chicken breasts.
5 Cut a pocket by cutting into the side of each chicken breast. Spoon the spinach mixture evenly into each chicken breast.
6 Place the chicken breasts in a 33 x 23 x 5 cm / 9 x 13 x 2-inch baking dish. Bake until chicken is cooked through, about 25 minutes.
7 In a large skillet, melt butter over medium-high heat. Stir in olive oil, salt, and pepper. Cook garlic for about one minute – do not brown. Add asparagus, and cook for 10 minutes, turning occasionally.
8 Remove chicken from the oven. Serve with asparagus.
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- Add red pepper flakes to spinach mixture if desired
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