Spinach Stuffed Chicken
60 min bake. 12 ingredients
Ingredients
- 1 tablespoon olive oil
- 1/2 large onion, chopped
- 2 garlic cloves, minced
- 1/2 teaspoon dried oregano
- 3/4 teaspoon kosher salt
- sprinkle of ground red pepper
- 1/8 teaspoon ground black pepper
- 2 big handfuls fresh spinach, chopped
- 4 medium skinless, boneless chicken breasts, trimmed of excess fat and split horizontally
- 1 tablespoon butter or coconut oil, melted
- 1/4 cup almond meal
- 1/4 cup dry white wine
Directions
- Preheat oven to 375º.
- Heat olive oil in a medium skillet over medium heat. Add onion, garlic, oregano, salt, red pepper, and black pepper; cook and stir until onion is soft, then add chopped spinach. Remove from heat and set aside.
- Pour white wine in the bottom of a 9x11 glass baking dish.
- Cut the chicken breasts almost all the way in half horizontally using a very sharp knife. Divide spinach filling evenly among breasts and roll up from wide end to narrow end. Place rolls in the baking dish.
- Drizzle each chicken roll with butter or coconut oil; sprinkle with almond meal, and sprinkle with dried rosemary. Bake for 60 minutes or until the chicken is completely cooked.
- Remove chicken from oven; let rest for 5 minutes before serving. To serve, cut each breast into 3 or 4 slices on the diagonal to expose the stuffing, or simply leave each portion whole.
Notes
Excellent teamed with Pecan Cilantro Quinoa and Romaine-Blueberry salad.