This is a really easy stuffed chicken recipe, with zesty lemon, and a creamy spinach filling, oven-baked to be healthier and more tender.
Zesty Stuffed Chicken with Spinach and Cream Cheese
This is a very easy recipe to prepare, taking very little time to cook.
If you're on on a low-carb or keto diet, or are looking for a protein packed dinner, this cheese stuffed chicken breast will tick all your boxes.
Ingredients
4 chicken breasts
200g spinach
1 lemon (juice and zest)
200 g cream cheese
2 garlic cloves, chopped
Bunch of fresh basil
Salt and pepper
How To Make This Cheese Stuffed Chicken Breast
In a non-stick pan add the finely chopped garlic, spinach and basil and wilt down.
We used fresh spinach, but there is no reason not to use frozen. If you're using frozen spinach be sure to thaw it before cooking.
Once wilted add the lemon juice and zest, salt and pepper, and stir through cooking for a minute.
Add the cream cheese, stir until melted in and set to one side.
Lay out the chicken breast and butterfly by cutting ¾ down the side to open up. Do not cut the chicken all the way through.
Add the cream cheese filling equally in the chicken breasts and fold the chicken over to make a parcel.
Season with salt and pepper, make a foil parcel around each one, place on a baking tray in the oven 200°C and cook for 20-30 minutes until chicken is cooked thoroughly.
You can bake the stuffed chicken without wrapping it in foil, but it won't be as nice.
Wrapping the stuffed chicken in foil means the chicken will steam itself while cooking, meaning you have a tender and deliciously juicy dinner.
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Zesty Chicken Stuffed with Spinach and Cream Cheese
Ingredients
- 4 chicken breasts £3.80
- 200 g spinach 70p
- 1 lemon (juice and zest) 16p
- 200 g cream cheese 49p
- 2 garlic cloves, chopped 2p
- Bunch of fresh basil 10p
- Salt and pepper
Instructions
- In a non-stick pan add the finely chopped garlic, spinach and basil and wilt down.
- Once wilted add the lemon juice and zest, salt and pepper, and stir through cooking for a minute.
- Add the cream cheese, stir until melted in and set to one side.
- Lay out the chicken breast and butterfly by cutting ¾ down the side to open up.
- Add the cream cheese filling equally in the chicken breasts and fold the chicken over to make a parcel.
- Season with salt and pepper, make a foil parcel around each one, place on a baking tray in the oven 200°C and cook for 20-30 minutes until chicken is cooked thoroughly.
Kate
I had bigger chicken breasts so needed to cook mine for a little longer but they still turned out really tender. I didn't have any basil so I left it out and used lemon juice from a bottle so didn't add the zest and it still tasted great.