Chicken Breast Stuffed with Spinach & Cream Cheese
Preparation Time: 10 mins
Cooking Time: 25 mins
Calories per serving: 348.3
Chicken, Breast, Fillets – 2 x 144g each
Spinach, Babyleaf – 80g
Soft Cream Cheese – 50g
Garlic, Raw – 1 Clove/3g
Fresh Lemon Juice – 2 Tsps/10ml
Paprika – 1 Tsp/2g
Olive Oil – 3 Tsps/15ml
Creme Fraiche – 15g
Chilli Peppers, Dried, Flakes – ¼ Tsp/0.75g
Shallots, Echalion – 50g
Preheat oven to 180 degrees. Wash and finely slice/shred spinach. Peel and finely dice garlic and shallot.
Place the chicken breasts on a cutting board and using a sharp knife to cut a pocket into the side of each chicken breast.
Mix the soft cheese, creme fraiche, lemon juice, chilli flakes, onion, garlic in a small bowl until combined.
Spoon the spinach mixture into each chicken breast evenly and secure with wooden tooth picks or skewers. Place the two filled chicken breasts into a suitably sized baking dish.
Brush the surface of the chicken breast with the olive oil using a brush. Sprinkle with the paprika.
Bake, uncovered, for 25 minutes or until chicken is cooked through.
Nutrition Data Per Serving
Calories (kcal) 348.3
Protein (g) 41.7
Carbohydrate (g) 3.1
Fat (g) 18.7
Fruit & Veg 1.0
Fibre (g) 1.3