Healthy Baked Stuffed Chicken Recipe With Spinach And Mushrooms

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 provides a cheesy flavor with fewer calories

Start by sautéing the chopped onion and garlic in a few teaspoons of olive oil for about 5-7 minutes until translucent.

Butcher the chicken by cutting along the bone, keeping the skin intact. Cut through the wing and crack the thigh bone to separate the leg and thigh from the breast.

Trim a little fat off the chicken and slice the breast in half, about three-quarters of the way through, to create a pocket for stuffing.

Remove the thigh bone and pull the skin off but keep it intact for stuffing later.

Sauté the mushrooms with salt and pepper for about 7-8 minutes until the water has mostly evaporated.

Add 10 ounces of spinach to the mushrooms and cook until wilted, which will reduce down significantly.

Sprinkle a little wondrous flour into the mixture to thicken the remaining juice and cook for another minute.

Stuff the chicken legs and breasts with a spoonful and a half of the mushroom-spinach mixture, wrapping the skin around the stuffing.

Season the stuffed chicken with salt and spray with a little fat before placing in a 425°F oven.

Bake the stuffed chicken for 20-25 minutes, using the broiler for the last 3-4 minutes to brown the skin.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens