Spinach-Stuffed Chicken
Ingredients
Food Safety
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Steps
In a large bowl, combine the spinach, cheeses, onion, garlic, salt, nutmeg and pepper.
Carefully loosen the skin on one side of each chicken breast to form a pocket.
Stuff each breast with ½ cup of the spinach mixture.
Place chicken skin side up in a greased 15” x 10” x1” (38 cm x 25 cm x 2 cm) baking pan.
Combine the oil, paprika, oregano and thyme, brush over chicken. Sprinkle with additional paprika if desired.
Bake uncovered, at 350ºF (180ºC) for 1 to 1 ¼ hours or until a meat thermometer inserted into the breast meat reads 165ºF (74ºC) and the juices run clear.
Nutrition Info
| Per 420 g serving | Amount |
|---|---|
| Calories | 500 |
| Protein | 74 g |
| Fat | 18 g |
| Saturated Fat | 7 g |
| Carbohydrate | 8 g |
| Fibre | 3 g |
| Sugar | 1 g |
| Cholesterol | 185 mg |
| Sodium | 440 mg |
| Per 420 g serving | % Daily Value |
|---|---|
| Potassium | 34 |
| Calcium | 45 |
| Iron | 20 |
| Vitamin A | 160 |
| Vitamin C | 45 |
| Vitamin B6 | 93 |
| Vitamin B12 | 89 |
| Folate | 64 |
| Zinc | 44 |
