ROasted CHiken Breast With Spinach
Ingredients
• 4 large fresh chicken breasts, boneless and skinless (average 8oz per
breast)
• 4 cups fresh spinach
• 2 Tbsp of garlic
• 1/4 cup walnuts crushed
• Salt
• Fresh ground black pepper
• Olive oil (not extra virgin)
Directions
1. Pre-heat oven to 400 degrees. Butterfly Chicken Breasts (cut along side and
lay out flat leaving attached at one end like a book) and lay out flat on cutting
board. You can pound it slightly to flatten a bit if you want.
2. Rub both sides with olive oil and season well with salt and pepper.
3. Lightly wilt spinach in non-stick pan, or if using frozen
just thaw.
4. Spread garlic onto one half on inside of chicken
breasts.
5. Sprinkle with crushed walnuts and spinach on top of
walnuts.
7. Fold top over and place on a rack fitted inside a sheet
pan or roasting pan.
8. Place chicken in oven and bake for 20 minutes at 400.
Then reduce heat to 325 and roast for an additional 30
minutes, or until inside stuffing reaches 145 degrees.
9. Let rest for 15 minutes before slicing.
Nutritional Facts
(Per Serving)
• Calories: 407
• Protein: 55g
• Carbohydrates: 4g
• Fat: 19g
