The Living Well Without Lectins Cookbook by Claudia Curici

Author:Claudia Curici
Language: eng
Format: epub
Publisher: Harvard Common Press
Published: 2020-03-21T16:00:00+00:00

Spinach-Stuffed Chicken Breast

This versatile and easy-to-make weeknight dinner is something everyone will love. Plus, leftovers are great to repurpose. I add them to salads or even make quesadillas using compliant tortillas. If anyone is sensitive to spinach in your family, you can replace it with any blanched greens you like, such as collard greens, Swiss chard, or kale. Serve with coleslaw and cauliflower mash.

Preparation time

30 minutes

Cooking time

35 minutes

Serves

4 to 6

4 cups (120 g) chopped spinach

1 cup (100 g) grated Pecorino Romano cheese

3 to 4 tablespoons (45 to 60 g) avocado mayonnaise

4 boneless, skinless pasture-raised chicken breasts

2 teaspoons Italian herb mix

Salt and pepper to taste

1 to 2 teaspoons Hungarian paprika

1/4 teaspoon garlic powder

1 teaspoon dried oregano

Avocado oil

1. Preheat the oven to 375°F (190°C or gas mark 5).

2. Wash and steam the spinach for just a few minutes, until it’s wilted. Drain the spinach, squeezing out as much water as possible (without burning yourself). Finely chop.

3. Add the spinach, cheese, and mayonnaise to a bowl and mix well.

4. Arrange the chicken breasts on a sheet of parchment paper (as large as the baking sheet you are going to use) on a cutting board, and with a sharp knife make a pocket in each chicken breast. Don’t rush this part, as you don’t want to make additional holes in the chicken (you can watch a tutorial online before you do this if you are a more visual person).

5. Season inside the pocket with the Italian herbs, salt, and pepper. Add the stuffing to each pocket and close it with some toothpicks if necessary.

6. Transfer the parchment paper with the chicken from the cutting board to a baking sheet. Season on top with more salt and pepper and the paprika, garlic powder, and oregano. Drizzle with avocado oil.

7. Bake for 30 minutes at 375°F (190°C or gas mark 5). Then turn your oven to low broil and broil for 5 more minutes.

8. Remove from the oven and let the chicken rest for 10 minutes before serving.

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