24 September, 2014
Spinach stuffed Chicken Breasts
I’m sure you’ve noticed my family loves spinach. I have been telling my children that it makes them strong every since they were little, and now that they are, a little, big. I tell them that’s why they are great at sports. Lol.
You’ll need:
- 5 boneless skinless chicken breasts
- 1 bag of sunrise medley potatos
- 28 0z can of green beans
- 1 8 oz bag of fresh spinach
- I tbs olive oil
- 1 tbs butter
- 1 tbs salt
- 2 tps salt
- 3 slices of Colby jack
- aluminum foil
-let’s get the water started for the potatoes first, add salt and butter, sprinkle some oregano or Italian seasoning in the water
cover and let boil.
-cook spinach, w olive oil
-prepare the spinach by cooking in small pot, do not add water, once thawed add cheese
-if spinach and cheese mixture is to runny, add a 50/50(1 tbs/1tbs) mix of cornstarch and cold water, mix separtly in small bowl and add to warm mixture. This will thicken it. Add salt and pepper to taste.
-Split the chicken breasts in half
season with approx. 2 teaspoons salt and coat with olive oil
-split spinach evenly between breasts
like so, you can hold together with toothpicks, I ran out
-wrap chicken in foil, leave top open if desired to brown top
-cook until done, doesn’t take breasts long and the water from the spinach make it extra juicy
– by this time the medley potato should be done, poke a fork in them to test for softness.
-heat green beans in pot, season as you like, I like seasoned salt
-all done 🙂nice and pretty and colorful!
This meal doesn’t take long to make with some time management. Also, to reduce fat you can leave out the butter.
My boys thought this was so neat!! Bo wrote down the ingredients and Fat “helped”, They were so proud to sit down and enjoy this as a family.