Nutritional information: (average serve)
· Calories: 407
· Protein: 44.5g
· Carbs: 7g | Sugars: 3.5g
· Fat total: 22g | Saturated Fat: 6.5g
Ingredients:
4 skinless chicken breasts (about 170g each)
¾ tsp salt
¾ tsp paprika
½ tsp garlic powder
Filling:
1 cup baby spinach, chopped
2/3 cup sundried tomatoes in oil, drained & chopped
2/3 cup crumbled feta cheese
1 medium shallot, chopped
1 large garlic glove, minced
¼ cup chopped fresh basil
2 tbsp plain or gluten-free panko
1 tbsp chopped fresh oregano
1 tbsp grated Parmesan cheese
¼ tsp salt
1 tbsp olive oil, divided
Method
Step 1
Preheat oven to 220 degrees C.
Use a sharp knife to slice a pocket into the sides of each chicken breast. Make sure you don’t cut all the way through, just enough to create a place for the spinach mixture to go.
Season both sides of each chicken breast with 3/4 teaspoon salt, paprika and garlic powder. Set aside.
Step 2
In a medium bowl combine the sun dried tomatoes, spinach, feta cheese, shallots, garlic, basil, panko, oregano, parmesan cheese, salt and 1/2 tablespoon olive oil.
Mix well and divide spinach mixture between the chicken breasts and stuff into each, about 3/4 cup each. If needed, you can use toothpicks to close chicken breast.
Step 3
Heat a large, oven-safe or cast iron pan over medium heat.
Add the remaining oil and once hot, sear the chicken breasts on each side for about 2 to 3 minutes, until browned.
Step 4
Transfer pan to oven and finish cooking 12 to 15 minutes, until chicken reaches 74 degrees C.
Remove from oven and tent with foil for 5 minutes before eating.
Remove toothpicks and eat right away. Serve with a healthy serving size of broccoli, or greens of your choice.