Cooked Chicken Breast with Spinach and Walnuts Stuffing

Makes 4 Servings

Fixings

- 4 huge new chicken bosoms, boneless and skinless (normal 8oz per bosom)

- 4 cups new spinach

- 2 Tbsp of garlic

- 1/4 cup pecans squashed

- Salt

- Fresh ground dark pepper

- Olive oil (not additional virgin)

Headings

1. Pre-heat broiler to 400 degrees. Butterfly Chicken Breasts (cut close by and spread out level leaving appended toward one side like a book) and spread out level on cutting load up. You can pound it somewhat to smooth a piece on the off chance that you need.

2. Rub the two sides with olive oil and season well with salt and pepper.

3. Gently shrivel spinach in non-stick dish, or if utilizing solidified simply defrost.

4. Spread simmered garlic glue onto one half on within chicken bosoms.

5. Sprinkle with squashed pecans.

6. Spot spinach on head of pecans.

7. Overlap top over and place on a rack fitted inside a sheet container or broiling skillet.

8. Spot chicken in stove and prepare for 20 minutes on 400. At that point decrease warmth to 325 and cook for an extra 30 minutes, or until inside stuffing arrives at 145 degrees.

9. Let rest for 15 minutes before cutting.

Wholesome Facts

(Per Serving)

Calories: 407

Protein: 55g

Sugars: 4g

Fat: 19g


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