4 small chicken breasts skinless and boneless
salt & pepper
smoked paprika
8 oz. cream cheese
⅓ cup parmesan cheese
⅓ cup goat cheese
1 cup baby spinach, chopped
¼ cup sun dried tomatoes packed in oil
1 tablespoon butter to cook
Instructions
Butterfly chicken breasts, pound into cutlets.
1 cup baby spinach, chopped
¼ cup sun dried tomatoes packed in oil
1 tablespoon butter to cook
Instructions
Butterfly chicken breasts, pound into cutlets.
Sprinkle the outside with salt, pepper, and smoked paprika.
In a small bowl, mix together cream cheese, parmesan cheese, goat cheese, baby spinach, and sun dried tomatoes.
Stuff the chicken breasts with the filling and use toothpicks to hold everything in place.
Place a skillet over medium heat.
In a small bowl, mix together cream cheese, parmesan cheese, goat cheese, baby spinach, and sun dried tomatoes.
Stuff the chicken breasts with the filling and use toothpicks to hold everything in place.
Place a skillet over medium heat.
Add the butter and once hot, add the chicken and brown all sides of it.
Cook until it reaches an internal temperature of 165.
Nutrition
Serving: 1chicken breast | Calories: 327kcal | Carbohydrates: 9g | Protein: 33g | Fat: 17g | Sodium: 1177mg | Potassium: 832mg | Fiber: 1g | Vitamin A: 1485IU | Vitamin C: 6mg | Calcium: 247mg | Iron: 2mg | NET CARBS: 8g
Nutrition
Serving: 1chicken breast | Calories: 327kcal | Carbohydrates: 9g | Protein: 33g | Fat: 17g | Sodium: 1177mg | Potassium: 832mg | Fiber: 1g | Vitamin A: 1485IU | Vitamin C: 6mg | Calcium: 247mg | Iron: 2mg | NET CARBS: 8g
