Description

This Savory Spinach Stuffed Chicken recipe offers a low-carb, gluten-free meal packed with creamy fontina cheese, vibrant spinach, and sweet roasted red peppers. It’s a quick, impressive, and healthy dinner option perfect for any night of the week.

Ingredients

Scale

2.5 pounds Boneless Chicken Breasts
1 tablespoon Olive Oil
Salt to taste
Pepper to taste
1 cup Fontina Cheese
1 cup Frozen Chopped Spinach, thawed and squeezed dry
1 cup Roasted Red Pepper
1/4 cup Shaved Onion
2 cloves Garlic, minced
1 teaspoon Smoked Paprika

Instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Create pockets in each chicken breast by carefully cutting deep slits, leaving three sides intact.
Squeeze any excess moisture from the thawed spinach.
In a bowl, combine the spinach with fontina cheese, roasted red pepper, shaved onion, minced garlic, smoked paprika, and a pinch of salt.
Stuff the chicken breasts with the spinach mixture, ensuring the filling faces upward.
Drizzle olive oil over each breast and season with salt and pepper.
Bake for about 25 minutes, or until the cheese is bubbly and the chicken reaches an internal temperature of 165°F.

Notes

This dish is naturally gluten-free.
Ensure spinach is well-drained to avoid a soggy filling.
Use a meat thermometer to check for doneness.
Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.

Nutrition

Serving Size: 1 breast
Calories: 290 kcal
Sugar: 1 g
Sodium: 500 mg
Fat: 14 g
Saturated Fat: 7 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 4 g
Fiber: 2 g
Protein: 35 g
Cholesterol: 115 mg

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