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Cheesy Spinach-Stuffed Chicken Breast
Prep: 15 minutes
Roast: 31 minutes • Serves: 4
3/4 cup cream cheese, softened
1/2 cup frozen corn
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/4 teaspoon chili powder
4 Market 32 Free From boneless, skinless chicken breasts
3/4 teaspoon salt
1/2 teaspoon black pepper
4 pepper Jack cheese slices, halved
Chopped fresh parsley and/or crushed red pepper flakes for garnish (optional)
1.Preheat oven to 400°; line rimmed baking pan with parchment paper. In medium bowl, stir spinach, cream cheese, corn, garlic powder, cumin and chili powder. Makes about 1-1/4 cups spinach mixture.
2.With sharp knife, cut each chicken breast horizontally in half, but do not cut all the way through, leaving about 1/4-inch uncut; open chicken breasts and lay flat. Sprinkle both sides of chicken with salt and pepper; leaving about 1/2-inch border, divide spinach mixture over bottom halves. Close chicken breasts to enclose spinach mixture; place on prepared pan.
3.Roast chicken 28 minutes or until internal temperature of chicken and spinach mixture reaches 165°. About 3 minutes before chicken is done, top chicken with cheese, overlapping 2 halves to evenly cover; roast 3 minutes or until cheese is melted. Serve chicken garnished with parsley and/or crushed red pepper, if desired.
Approximate nutritional values per serving (1 stuffed chicken breast):
480 Calories, 26g Fat (14g Saturated), 173mg Cholesterol, 854mg Sodium,
11g Carbohydrates, 2g Fiber, 2g Sugars, 0g Added Sugars, 49g Protein