Spinach Stuffed Chicken Breast

• Gluten free

• Meat

  • 4 Chicken breasts pounded to, boneless

• Produce

  • 1 10-oz. bag Baby spinach, fresh
  • 2 cloves Garlic

• Baking & Spices

  • 1 Salt and pepper

• Dairy

  • 1/2 cup Cheese
  • 1/2 cup Sour cream

Found on faithfullyfree.com

Description

Ingredients

• 1 10-oz. bag fresh baby spinach
• 1/2 cup sour cream (I used light)
• 1/2 cup shredded cheese (mozzarella or Monterrey jack)
• 2 cloves garlic, minced
• 4 boneless chicken breasts pounded to 1/4 thickness
• Salt and pepper 

Directions

• Preheat the oven to 450 degrees.
• Place spinach in a large glass bowl, and heat in the microwave for 2-3 minutes, stirring at 1 minute intervals, until wilted.
• Stir in sour cream, shredded cheese and garlic.
• Lay the pounded chicken breasts on a clean surface.
• Season with salt and pepper.
• Spoon the spinach mixture onto each one.
• Roll up chicken to enclose the spinach.
• Secure with toothpicks.
• Sear in a large skillet over medium-high heat for 5 minutes on each side.
• Finish cooking in a 450 degree oven for 10-15 minutes until no longer pink.
• When you take the pan out of the oven be sure to put an oven mitt over the handle so you dont burn yourself, because that handle is HOT!