Cream Cheese & Spinach Stuffed Chicken Breasts
Servings: 4 servings
Calories: 501kcal
Stuffed Chicken Breast recipe. Cream Cheese & Spinach Stuffed Chicken breasts are an satisfying low carb dinner recipe.
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Ingredients
- 4 boneless chicken breasts depends on size
- 1 box chopped spinach thawed
- 8 oz cream cheese room temperature
- 3 scallions green onions white and green’s chopped – depends on their size
- Olive oil
- Salt and Pepper a shake or two
Mustard Cream Sauce
- 2 TBS grainy mustard I use Grey Poupon Country Dijon
- ½ cup heavy cream
- ¼ cup vegetable or chicken broth
- S & P
Instructions
- If necessary, trim fat off of each breast. Carefully slice a “pocket” into each breast by slicing lengthwise thru the breast almost halving it but leaving the top, bottom and edge intact (see photo). Set aside.
- Thaw and squeeze the spinach dry, I mean really squeeze it dry in small handfuls.
- Combine the spinach, cream cheese, scallions, salt and pepper and mix together well…use your hands if you have to.
- Rub the chicken with a tiny bit of oil and season them with salt and pepper.
- Put a ½ teaspoon of oil using a paper towel or your fingers to barely put a coat on your casserole dish.
- Stuff each breast "pocket" with a good amount of the mixture. Pack it in, press it down and move on to the next one.
- Bake at 350 degrees for 25-35 minutes depending on the thickness of your chicken breasts.
- NOTE. You can either spread mustard onto the top of each chicken breast OR make the suggested mustard Cream Sauce. *If you are prepping this ahead of time and baking the next day/later in the day, I recommend adding the mustard just before baking.
Notes
NOTE. You can either spread mustard onto the top of each chicken breast OR make the suggested mustard Cream Sauce. For years, all I did was spoon a bit of Grey Poupon Country Dijon onto each breast and then spread it around the top of the chicken breasts. People loved it. These days I prefer the mustard cream sauce since it mingles all over the stuffed chicken.
If you can not find the mustard I use, combine a Dijon with a whole grain seeded mustard for best results.
*If you are prepping this ahead of time and baking the next day/later in the day, I recommend adding the mustard just before baking.
You can add chopped water chestnuts, chopped jalapenos and or dried mushrooms to your filling to change things up.
Nutrition
Serving: 4servings | Calories: 501kcal | Carbohydrates: 5g | Protein: 28g | Fat: 41g | Saturated Fat: 21g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 163mg | Sodium: 341mg | Potassium: 389mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1417IU | Vitamin C: 2mg | Calcium: 99mg | Iron: 1mg