The Chicken
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4 boneless, skinless chicken breasts
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1 ½ teaspoon salt
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1 ½ tsp garlic powder
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1 ½ tsp onion powder
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1 ½ tsp paprika
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1 tsp parsley
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1 large lemon, squeezed
The Filling
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1 tsp olive oil
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3 cloves garlic, finely chopped
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1 shallot, finely chopped
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1 bunch of spinach
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¼ tsp salt
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¼ tsp black pepper
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8 oz Cream cheese
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¾ cup parmesan cheese
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3 Green onions, chopped
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Butterfly chicken breasts & season with salt, garlic powder, onion powder, paprika, parsley & lemon
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Add olive oil to the pan over medium heat & cook shallot & garlic until fragrant. Add spinach, salt, black pepper, & sauté until wilted. Remove from pan, removing as much liquid from spinach as possible.
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Add to a bowl, along with cream cheese, parmesan cheese, & green opinions.
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Arrange chicken breasts on a baking sheet lined with foil, stuff the chicken breasts with cream cheese filling, & secure the edges with toothpicks.
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Place into a preheated oven on roast at 400 degrees F, covered x 20 minutes. Remove foil, baste with juices then return to oven uncovered x 20 minutes.
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Toss carrots in cinnamon & place on a foil-lined baking sheet. Toss broccoli in black pepper, garlic, & olive oil & add to baking sheet. Bake on 400 x 15 minutes.
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Remove toothpicks from chicken breasts, plate, & serve
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Enjoy!
The Carrots
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4 Carrots, julienned
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½ tsp cinnamon
The Broccoli
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1 head of broccoli, chopped
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½ tsp black pepper
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½ tsp garlic powder
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½ tsp olive oil
Note:
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Bake time may vary depending on the size of the chicken breasts.
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Smaller chicken breasts will require less time in the oven.
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A thermometer reading of 165 will ensure that it's done.
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