mo's spinach stuffed chicken. Spinach stuffed chicken breasts are low carb and so easy to make! This easy stuffed chicken breast recipe is going to be a new low carb family favorite! The cream cheese and Parmesan add a ton of flavor to this spinach stuffed chicken and the whole recipe is super quick to prepare.
Cheese for Stuffed Chicken: I love the combo of spinach and Swiss cheese (plus swiss tends to holds up well when baked) but you can use any cheese you like!
This is a spicier version of spinach stuffed chicken breasts.
They are both tender and delicious, and they look good too.
You can have mo's spinach stuffed chicken using 8 ingredients and 12 steps. Here is how you cook it.
Ingredients of mo's spinach stuffed chicken
- It's 1/2 cup of sour cream.
- It's 1 packages of (10. oz.)fresh spinach.
- Prepare 1/2 cup of shredded mozzarella cheese.
- Prepare 1 packages of sliced bacon.
- Prepare 4 clove of garlic,minced.
- It's 1 of butter.
- It's 4 of skinless,bonless chicken breast halves. pounded into 1/2 inch.
- Prepare 1 of salt and pepper to taste.
Reviews for: Photos of Spinach Stuffed Chicken Breast. This is the easiest and the tastiest Spinach Stuffed Chicken Breast recipe. The spinach stuffing is so creamy and smooth that you'll become addicted to it. This Spinach Stuffed Chicken is the MOST popular recipe on my website and I'm sure your entire family will love it.
mo's spinach stuffed chicken instructions
- preheat oven to 375.
- sautee spinach in butter till wilted.
- put in mixing bowl.
- then add sour cream and garlic mix well.
- pound out chicken till 1/2 inch thick.
- add salt and pepper to taste.
- spoon in mixture to chicken.
- roll chicken up.
- wrap chicken with Bacon (uncooked).
- secure Bacon with toothpicks.
- place chicken in shallow baking dish bake uncovered for 35 minutes.
- turn on broiler for 5-10 minutes to brown Bacon.
Is anyone else completely freaked out by the monster-sized chicken breasts you seen in the stores these days? Pick up a pack of those guys from the store, and three. Serving Spinach and Cheese Stuffed Chicken Breast. I like to serve filled chicken breasts sliced; this shows off your hard work and also prevents diners from squishing all the filling out with their fork. After you've rested the breast for five minutes after cooking, slice the breast with a clean knife and serve.