Ingredients
FÓR THE CREAMY STUFFING
- 1/2 tablespóón extra virgin ólive óil, (yóu can alsó just use the óil fróm the sun-dried tómatóes jar)
- 3 clóves garlic, minced
- 5 cups fresh baby spinach
- 1/2 cup sun-dried tómatóes in óil, róughly chópped
- 1 teaspóón Italian Seasóning
- 4 óunces whipped cream cheese
FÓR THE CHICKEN
- 4 (4-óunces each) bóneless, skinless chicken breasts
- salt and fresh gróund pepper, tó taste
- chópped fresh parsley, fór garnish
Instructións
- Preheat óven tó 375˚F.
- Lightly grease a 9 x 13 baking dish with cóóking spray. *see nótes
- Heat ólive óil in a skillet óver medium-high heat.
- Add garlic and cóók fór 20 secónds.
- Stir in spinach and sun-dried tómatóes; cóók fór 2 minutes, ór until wilted. Stir frequently.
- Seasón with Italian Seasóning and add in the cream cheese; cóók fór 1 minute, stirring until cheese is melted and mixture is smóóth and creamy. Remóve fróm heat and set aside fór 2 minutes.
- Cut 5 tó 6 slits/póckets ón tóp óf each chicken breast and seasón with salt and pepper. DÓ NÓT cut thróugh - cut abóut 3/4 óf the way dówn and keep the base óf the chicken breasts intact.
- Place chicken breasts in the baking dish and fill each pócket óf the chicken breasts with the spinach mixture.
- Bake fór 20 tó 25 minutes, ór until chicken is cóóked thróugh. Use a meat thermómeter tó check fór dóneness - chicken is cóóked at 165˚F. Cóóking time depends ón the thickness óf the chicken breasts.
- Remóve fróm óven and let stand 5 minutes.
- Garnish with fresh parsley and serve.
Recipe Nótes
- WW FREESTYLE PÓINTS: 6
- Use LIGHT CREAM CHEESE and lówer yóur póints dówn tó 4.
NÓTES:
- * Tó minimize cleanup, use an óven safe skillet fór the spinach mixture; use the same skillet tó bake the chicken breasts.
- HÓW TÓ STÓRE LEFTÓVERS
- Refrigerate CÓMPLETELY cóóked Tuscan chicken breasts in an airtight cóntainer.
- Cóóked chicken breasts will last fór up tó 4 days in the fridge.
This article and recipe adapted from this site