Healthy Stuffed Chicken Breast Recipe
- cook TIME 25 mins
- prep TIME 15 mins
- total TIME 40 mins
Ingredients (16)
- 12 oz skinless boneless chicken breast
- 6 oz baby spinach
- 1.5 oz mozzarella cheese
- 2 oz cream cheese
- 14 oz crimini mushrooms
- 12 oz asparagus
- 2.5 oz walnuts divided into 1 oz and 1.5 oz
- 1 tbsp garlic minced
- 5 cloves garlic
- 2 tbsp olive oil divided into 1/2 tbsp and 1 1/2 tbsp
- 2 tbsp unsalted butter divided
- 3 tbsp all-purpose flour
- 1/2 tsp salt divided
- 1/4 tsp ground pepper divided
- 1 tsp Italian seasoning divided
- 1 tbsp parsley
INSTRUCTIONS
Preheat the oven to 375°F.
Use a sharp knife to cut the side of the chicken breast to split it. Season both sides of 12 oz chicken with 1/4 tsp of salt, 1/8 tsp of pepper, and 1/2 tsp of Italian seasoning. Set aside.
Place 6 oz spinach in a non-stick pan over medium heat. Add 1/2 tbsp of olive oil and 1 tbsp garlic. Stir-fry until wilted. Press spinach in a sieve to extract all of the excess juice from it.
Place spinach onto the chicken breast. Then spread 2 oz cream cheese, 1.5 oz mozzarella and 1 oz walnuts in an even thin layer on top of the spinach. Roll up chicken from a short side. Use toothpicks to secure the stuffing inside.
Roll the chicken through a shallow plate of 3 tbsp flour.
Heat a cast-iron pan on medium heat. Add 1 1/2 tbsp of olive oil and 1 tbsp of butter. Sear the chicken with 5 garlic cloves for about 3-4 minutes per side or until golden brown. Set aside.
Stir fry 14 oz mushrooms and 12 oz asparagus with 1 tbsp of butter in the same pan on medium heat for about 5 minutes. Season with the remaining 1/4 tsp salt, 1.5 oz walnut, 1/8 tsp pepper, and 1/2 tsp Italian seasoning. Then combine chicken and vegetables in the same pan, bake in the oven for 15 minutes.
Remove chicken from the oven and let it stand for 5 minutes, discard toothpicks. Top with 1 tbsp parsley. Serve chicken sliced, with vegetables.
