Sunday, September 6, 2015

Spinach Dip Stuffed Chicken Breast

Submitted by: Coach Taryn


1 lbs. chicken breast, skinless, organic, free-range
1 c. cheese, colby or pepper jack, raw, grass-fed or pastured, organic
8 c. spinach, fresh, organic
1/2 c. yogurt, greek, plain, full-fat, plain, organic
2 tbs. almond flour, organic
2 tbs. seasoning, cajun, organic


Preheat oven to 350°F. Wilt spinach in a big pan on the stovetop. Mix together pepper jack cheese, cooked spinach, and Greek yogurt. (If you just cooked the spinach, the cheese should melt nicely and make a delicious dip!) In a small bowl, combine almond flour and Cajun seasoning (see recipe below). Dip both sides of chicken breast in the mixture. Place a spoonful of the spinach dip in the middle of each chicken breast. Fold the ends up and use a toothpick to hold them in place. (Feel free to roll the finished product in the almond flour/Cajun seasoning mixture again at this time.) Bake for 18-22 minutes, until chicken is cooked through. Cajun Seasoning 2 1/2 teaspoons paprika 1 1/2 teaspoons chili powder 1/4 teaspoon cayenne pepper 1/4 teaspoon pepper 1/4 teaspoon oregano 1 teaspoon sea salt

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