Here’s another way to liven up some dull chicken breasts — stuff them with spinach and artichokes.
The recipe is fairly straight-forward and includes nutrition information so you can monitor salt, fat and sugar intake from this dish. I’m a little surprised it isn’t higher in sodium given the cheese used. Hopefully the reported numbers are correct.
Click through to get all the details.
Spinach & Artichoke Stuffed Chicken Breasts
Ingredients
- 4 cups (83 grams) fresh baby spinach
- 3 ounces (85 grams) Boursin cheese
- 1/3 cup (50 grams) canned artichoke hearts, chopped
- 4 (6-ounce/170-gram) boneless, skinless chicken breasts
- 1/2 teaspoon coarse kosher salt [I’d leave this out, there’s enough salt in the cheese]
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
Directions
Preheat the oven to 400°F (204ºC). Place spinach in a large microwave-safe bowl. Cover and microwave on high until wilted, about 3 minutes. Uncover and stir cheese into hot spinach. Fold in the artichoke hearts.
Using a sharp paring knife, cut a horizontal slit through the center of each chicken breast to form a pocket. Stuff spinach mixture evenly into the chicken breasts. Sprinkle breasts evenly with salt and pepper.
Heat oil in a large, ovenproof skillet over medium-high heat. Add chicken breasts to pan; cook until browned, about 4 minutes per side. Place the pan in the oven. Bake until a thermometer inserted into the thickest part of the chicken (not the filling) registers 165°F (74ºC), about 10–12 minutes.
Serves: 4 | Serving Size: 1 stuffed chicken breast
Nutrition (per serving): Calories: 285; Total Fat: 16g; Saturated Fat: 6g; Monounsaturated Fat: 3g; Cholesterol: 22mg; Sodium: 447mg; Carbohydrate: 3g; Dietary Fiber: 1g; Sugar: 1g; Protein 33g
Nutrition Bonus: Potassium: 263mg; Iron: 8%; Vitamin A: 84%; Vitamin C: 20%; Calcium: 6%
The No Salt, No Fat, No Sugar Journal 
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