Spinach Stuffed Chicken Breasts

Niki came up with another winner, Spinach Stuffed Chicken Breasts! She had some extra spinach and chicken, so she did an ingredients search on Allrecipes and found this gem. Niki substituted cottage cheese for the mayo to make it IC Friendly. She also left out wrapping it in bacon since she hasn't tested bacon yet and wasn't feeling brave. Feel free to add if it's safe for you (check for problem ingredients). From nikicooks.blogspot.com.

Spinach Stuffed Chicken Breasts


Ingredients:

1/2 cup cottage cheese (substitute for mayo)
1 (10 ounce) package frozen chopped spinach, thawed and drained
1/2 cup crumbled feta cheese
2 cloves garlic, chopped
2 Tsp minced onion (if tolerated)
4 skinless, boneless chicken breasts
Dash rosemary
Dash salt
1 Tbsp olive oil


Directions:

Preheat oven to 375 degrees. In a medium bowl, mix cottage cheese, spinach, feta cheese, garlic, and onion until well blended. Set aside. Carefully butterfly chicken breasts, making sure not to cut all the way through. Sprinkle the chicken with rosemary and salt. Brown chicken in olive oil on stove-top first. Spoon spinach mixture into chicken breasts. Secure with a toothpick. Place in shallow baking dish. Cover. Bake in the preheated oven for 45 minutes, or until chicken is no longer pink in the center and the juices run clear.