Monday, February 24, 2014

Spinach Alfredo Stuffed Chicken

This week was one of those weeks where our refrigerator was pretty much empty. If it wasn't for our Abundant Harvest box I think we would have just had ramen. But I pulled out some chicken breasts from the freezer and decided to just throw something together, and it actually worked!

Note: If you are watching your better just stop reading here, admittedly this is not the healthiest thing I have ever made.

This will make enough for 2

2 Chicken breasts
3/4 Block of Cream Cheese Softened (8oz, if your isn't softened take it out of the wrapper and toss it in the microwave for a couple seconds)
1 cup of Cooked Spinach (you can use frozen, or alb of fresh spinach will cook down to about 1 cup)
1tsp Paprika
2 Cloves Chopped Garlic
Salt & Pepper to season

First preheat your oven to 350*. Place the chicken between some plastic wrap and pound it until it's about 1/2 thick. Mix together the cooked spinach, cream cheese, paprika, and garlic. Take the cream cheese mix and spread it all over one side of the chicken. Line a baking dish with aluminum foil. Roll the chicken breasts up and place them seam down in the baking dish. They should stay put if the steam is down, but if not you can put in a couple toothpick to hold them together. Drizzle olive oil on top and season with salt and pepper. Bake for 30-40 minutes. You will know it's done when the juices run clear, or you can use a meat thermometer.

This was so good! The inside is so creamy, and keeps the chicken from drying out!
Hope you try this and enjoy!!

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