Try this juicy chicken stuffed with spinach and cheese, which is also drenched in a creamy sauce filled with flavor thanks to Baby Eva® Hydroponic Spinach.
2 cups Baby Eva® Hydroponic Spinach, for the creamy sauce
1 cup cream cheese, low-fat, for the creamy sauce
1/4 cups milk, lactose-free, for the creamy sauce
1/2 cloves garlic, for the creamy sauce
salt
2 tablespoons olive oil
1 teaspoon sage
Baby Eva® Hydroponic Spinach, for garnish
Preparation
40 mins
30 mins
Low
Cut the Baby Eva® Hydroponic Spinach into thin strips and set aside.
Melt the butter in a skillet over medium heat, add the onion and garlic, and cook over medium heat for 5 minutes. Then, add the Baby Eva® Hydroponic Spinach in strips and the goat cheese, and cook for 3 minutes. Remove from heat and set aside.
Cut the chicken breasts in butterfly shape, fill with the Baby Eva® Hydroponic Spinach mixture, and close with a toothpick to prevent the filling from coming out. Season with salt and pepper.
Blend the Baby Eva® Hydroponic Spinach, cream cheese, milk, garlic, and salt. Reserve the sauce.
Heat the olive oil in a cast-iron skillet over medium heat, add the chicken breasts, and brown on both sides for 5 minutes. Add the sauce and cook for 15 minutes, add the sage, and cook for 5 more minutes. Serve in a deep plate and garnish with spinach.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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