Baked Spinach Provolone Chicken Breast. Divide the stuffing between each chicken breast. Fold the chicken breast back together, gently manipulating the cheese and stuffing to remain inside. Whisk together the topping to ensure it is well mixed and drizzle over the top of the chicken breasts evenly.
Kaylee usually serves them with a side of brown rice or quinoa, but feel free to experiment and tell us what you like best!
Tender baked chicken breasts topped with creamy spinach and melty cheese.
This Cheesy Chicken Spinach Bake is a one-pot low carb dinner that's perfect for those busy weeknights!
You can have Baked Spinach Provolone Chicken Breast using 6 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Baked Spinach Provolone Chicken Breast
- Prepare 2 of chicken breasts boneless.
- Prepare 2 slices of Provolone Cheese.
- Prepare 1 (5 oz) of container of baby spinach.
- Prepare 4 cloves of minced garlic.
- Prepare Dash of Paprika.
- You need 1 tbs of olive oil.
If you're looking for an easy keto chicken dinner idea this is it. Chicken breast slathered with an Italian dressing then stuffed with sun dried tomato, spinach and cheese. The chicken breast stays beautifully juicy because it cooks faster than whole chicken breast, even though this is stuffed. Also the juices from the sun dried tomato, cheese and Italian dressing baste the chicken as it roasts!
Baked Spinach Provolone Chicken Breast instructions
- Pre-heat 425.
- In pan add olive oil and garlic over med heat 1-2 min then add spinach and cook for another 2-3 min..
- Butterfly chicken breasts and plave Provolone slice, garlic, and spinach inside. Then fold the chicken breast..
- Sprinkle chicken with paprika and then bake for 30-35 min.
See great recipes for Baked Spinach Provolone Chicken Breast too! In this easy chicken and spinach bake, the boneless chicken breasts are simply baked on a bed of spinach with a tomato and green onion topping. Feel free to use your own favorite seasoning salt blend instead of the Cajun or Creole seasonings, or use a salt-free herb blend to season the chicken. Then rolled the remainder of the ingredients up in the breasts, secured with toothpicks, baked until cheese slightly melted. We're combining feta, a salty, tangy cheese, with baby spinach for a bonus serving of greens built in the stuffed chicken breast.