Hassleback Chicken with Zoodles

Hassleback Chicken with Zoodles

  • 3 cups fresh spinach
  • cup ½crumbled goat cheese (or feta)
  • tsp ½crushed red pepper flakes (optional)
  • 4 chicken breasts (boneless and skinless (aprrox. 1.5 lbs.))
  • Salt and pepper to taste
  • 2 tsp paprika
  • cup ⅓shredded Mozzarella cheese (or cheddar)
  1. Preheat oven to350 F. Prepare a baking sheet by lining with foil, set aside.
  2. In a large skillet add a splash of olive oil,cook spinach over medium until slightly wilted (approx. 3-5 min). Add crumbled goat cheese and continue to cook until cheese is melted (about 1 min).Stir in red pepper flakes (if using) Set aside.
  3. Place chicken breasts on prepared baking sheet. Using a sharp knife cut slits across the chicken breast about ¾ of the way through chicken breast (careful not to cut all the way through) about ½-3/4 inch apart (approx. 6-8 slits per chicken breast). Stuff each slit with spinach/goat cheese mixture.
  4. Generously salt and pepper top of chicken breast and season with paprika. Sprinkle ¼ of the mozzarella cheese among each chicken breast.
  5. Place chicken breasts in the oven and bake for 20-25 min. If desired switch oven from bake to broil for the last 10 min. of cooking (for more bubbly and browned cheese)

NUTRITION INFORMATION

Serving size: ¼ of recipe Calories: 306 Fat: 13.2 g Saturated fat: 7.3 g Carbohydrates: 1.7 g Sodium: 297.0 mg Fiber: .5 g Protein: 43.2 g Cholesterol: 113.2 mg

Author: SimpleHealthyKitchen.com

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Laura
4 years ago

I love this dish!!