Spinach Stuffed Chicken with Asparagus








Share on facebook
Share on twitter
Share on pinterest
Share on print
Share on email

[vc_row css=”.vc_custom_1584307889277{margin-top: 10px !important;}”][vc_column][vc_separator color=”black” border_width=”2″ el_width=”90″][/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]

YIELD: 4 servings
TOTAL TIME: 55 minutes
ACTIVE TIME: 25 minutes

[/vc_column_text][vc_column_text css=”.vc_custom_1583889848445{padding-top: 0px !important;padding-bottom: 0px !important;}”]

[/vc_column_text][/vc_column][vc_column width=”1/12″][/vc_column][/vc_row][vc_row][vc_column width=”1/6″ css=”.vc_custom_1589545539004{border-radius: 5px !important;}”][/vc_column][vc_column width=”2/3″][vc_column_text]

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]Preheat the oven to 190°C / 375°F

In a bowl, combine paprika, salt, garlic powder, and onion powder. 

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. 

Cut a pocket by cutting into the side of each chicken breast. Spoon the spinach mixture evenly into each chicken breast.

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.

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. 

Remove chicken from the oven. Serve with asparagus.


[/vc_column_text][/vc_column][vc_column width=”1/12″][/vc_column][/vc_row][vc_row css=”.vc_custom_1584307889277{margin-top: 10px !important;}”][vc_column][vc_separator color=”black” border_width=”2″ el_width=”60″][/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]NOTES[/vc_column_text][vc_column_text]

  • Add red pepper flakes to spinach mixture if desired

[/vc_column_text][/vc_column][vc_column width=”1/12″][/vc_column][/vc_row][vc_row css=”.vc_custom_1584215403674{margin-top: 25px !important;}”][vc_column][vc_separator color=”custom” border_width=”3″ accent_color=”#ffffff”][/vc_column][/vc_row]