Spinach Mushroom Stuffed Chicken #chicken

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated mozzarella

Nutritional yeast adds a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more budget-friendly for sautéing.

Heat a skillet with a couple of tablespoons of extra virgin olive oil.

Add 1 tablespoon each of black pepper, garlic salt, and Mrs Dash to the skillet.

Cook for 3 minutes, then add 1 tablespoon of garlic and cook for another minute.

Add 1/2 cup of chopped red onions, mushrooms, and the garlic to a food processor with 4 oz of cream cheese and blend until the texture resembles oatmeal.

Microwave the spinach until cooked, then drain it well.

Mix the drained spinach with 1 tablespoon of nutmeg and half a cup of Italian style cheese.

Combine the spinach mixture with the mushroom mixture in the food processor and blend again.

Take about a third of a cup of the mixture and stuff it into each chicken breast, rolling them up tightly.

Secure each rolled chicken breast with toothpicks to hold the stuffing inside.

In the same skillet, add a couple of tablespoons of extra virgin olive oil and place the stuffed chicken breasts in the pan.

Cook the chicken for 10 to 12 minutes, flipping them after 3 minutes to ensure even cooking.

Season the outside of the chicken with additional Mrs Dash and garlic salt while cooking.

Once cooked, serve with gravy made from the drippings.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens