Spinach Stuffed Chicken (with Gluten-Free Stuffing)

This spinach-stuffed chicken was a hit! Each chicken breast is filled with a flavorful gluten-free stuffing and plenty of fresh spinach!

Guest post by Keelie of Love Hope Adventure

My husband and I have diligently been working toward losing weight for the last several months. For that reason, I’m always coming up with healthy and tasty recipes. Here is a new spinach stuffed chicken recipe I just created that was a big hit with my family!

To mix the flavors up a bit, I came up with a gluten-free stuffing recipe. I turned it into a paste to spread on the chicken breasts.

Gluten-Free Stuffing Paste

2 cups of walnuts
3 hard boiled eggs
7-8 fresh mushrooms
1 rib celery, cut into small pieces
1/2 onion, chopped and sauteed
2 teaspoons sage
2 teaspoons oregano
4-5 cloves garlic
2 cups chicken broth

Method:

For the spinach stuffed chicken recipe, I wanted more of a spread to put on the top of the chicken. For that reason, I blended all of the ingredients in a food processor.

2. Start by soaking the walnuts in a bowl of water for an hour or two. This is to soften the nuts enough to make it easier to blend in the food processor.

I chose to soak the nuts because I have burned up the motor in other processors with nuts before. If you want to skip this step, be sure to cut off your processor if it smells like it’s burning.

2. Drain the nuts after soaking. Put all of the ingredients in the processor except the chicken broth. Add 1/2 cup of the broth to wet the ingredients to make it easier to blend.

3. Run the food processor until a paste forms. Add broth a little at a time until mixture is wet enough to spread. The amount of broth you use will depend on how wet the nuts were. Set mixture aside.

Spinach Stuffed Chicken Recipe

4 skinless boneless chicken breasts
2 cups fresh spinach
1 onion, chopped and sauteed
1-2 cups Gluten-Free Stuffing Paste

1. Cook Chicken Breasts

Start by cooking the chicken breast on a grill, in a pan, or in the oven. Do not cook fully, but leave some of the meat pink. This will keep it from overcooking when you put it in the oven to heat up the spinach and stuffing.

2. Cut a Slit in the Breasts

Take each piece of chicken and cut a slit in the center. Do not cut all the way through. Stuff with a few pieces of sauteed onion and two fingers full of spinach.

3. Spread Stuffing Paste on Top of Chicken

Spread about 1/4 cup of paste on top of the chicken. I also sprinkled a bit of sauteed onion on top of the paste.

Bake in the oven at 350 degrees for 20-25 minutes. Pull out when the stuffing has browned on top.

What I Served With This Meal

Since I am working hard to eat fewer calories, I have been putting together side items made mostly from vegetables. With this meal, I steamed green beans. Also, I served mashed cauliflower bake.

My family really enjoyed the way this turned out. With the leftover stuffing paste, I made chicken casserole the next day. That is another meal that I enjoy eating, but have skipped out on for quite some time because of the bread.

We eat quite a bit of chicken around my house. I’ve also become the master at bean recipes!

Get more delicious recipes, including allergen-free, in The Humbled Homemaker’s recipe index!

What Are Your Staple Meals at Home?

Keelie blogs at Love Hope Adventure about the marriage relationship. Follow her on the journey through building intimacy in marriage and addressing issues of sex through the lens of scripture. She is married to her high school sweetheart, and they raise their three amazing boys together.

In her free time, she loves to spend time in her kitchen creating new recipes. Also, she spends time volunteering her time at church teaching youth, children, and singing in choir.