Spinach Stuffed Chicken
This magnesium-rich entree is adapted from our SHAPE ReClaimed Simple Recipes for Phase I cookbook. I have included options for a Keto diet as well as instructions for using your oven or air fryer.
Equipment
- Oven or Air Fryer
Ingredients
- 2 boneless skinless chicken breasts 6 oz each
- 2 Tbsp onion chopped
- 2 Tbsp chicken broth or olive oil
- 4-6 cups fresh spinach
- Salt, pepper, garlic powder and paprika to taste
- ½ cup mozarella cheese Keto option
Instructions
- Preheat oven to 350°F or air fryer to 370°F.
- Cut chicken breasts in half lengthwise and pound thin.
- Sprinkle breast with salt, pepper and garlic powder.
- Saute chopped onion with chicken broth until softened. Add spinach and continue to saute until spinach is just wilted. Season with salt and pepper. Allow to cool.
- Lay the chicken breast flat and place spinach in the center (add cheese for Keto option). Fold the sides of the breast around the spinach. Sprinkle the chicken with paprika.
- Bake for 15-20 minutes or air fry for 7-10 minutes or until chicken is cooked through. If using an air fryer, turn chicken half way through cooking time.
- Slice into medallions and enjoy with your favorite side dish.