A tasty and creamy spinach and artichoke mixture is stuffed inside juicy chicken breasts to make a meal that is both tasty and filling.
Ingredients: 4 boneless, skinless chicken breasts. 1 cup spinach, chopped. 1 cup artichoke hearts, chopped. 1/2 cup mayonnaise paleo option: use paleo-friendly mayonnaise. 1/2 cup grated Parmesan cheese paleo option: use nutritional yeast. 2 cloves garlic, minced. Salt and pepper to taste. 1 tablespoon olive oil.
Instructions: Before you start cooking, heat the oven to 375F 190C. Put spinach, artichoke hearts, mayonnaise, Parmesan cheese or nutritional yeast, minced garlic, salt, and pepper in a bowl. To make a pocket, cut a horizontal slit through the middle of each chicken breast. Don't cut all the way through. Place a piece of spinach and artichoke inside each chicken breast. A skillet that can go in the oven should have olive oil in it. For two to three minutes on each side, sear the stuffed chicken breasts until they turn golden brown. Place the skillet in an oven that has already been heated up. Bake for 20 to 25 minutes, or until the chicken is fully cooked and the internal temperature reaches 165F 75C. Serve hot, and if you want, top with more grated Parmesan cheese.
Prep Time: 15 minutes
Cook Time: 25 minutes
Padelcob – Club de Padel