Mushroom-Spinach Stuffed Chicken Breasts

Mushroom-Spinach Stuffed Chicken Breasts

This dish was simply delightful!  The hemp hearts adds a slight nutty taste with virtually no carbs.  We both gave it two thumbs up in the flavor department!  It was simple, in the oven in 15 minutes and bakes itself to perfection!  This will definitely make my regular chicken recipe rotations again!  It made, as you can see in the photo, lovely pan juices for basting during cooking and drizzling over the meat when done.  This recipe is suitable for Phase 2 of Atkins once you have reached the grains level of the plan, as it has half of a Joseph’s pita bread in the ingredients line-up.  You could use flax meal instead of the 1/2 pita and enjoy this recipe by the nuts and seeds level of Phase 2.  This recipe is not suitable for Atkins Induction or Primal-Paleo followers.

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2  medium chicken breasts, skin on but rib frame removed (boil the ribs for delicious stock!)

2 T. unsalted butter

4 large mushrooms, chopped or sliced

2 c. spinach, chopped (1 c. packed)

2 T. Boursin soft cheese, garlic and fine herb variety

3 T. shredded Monterrey Jack

1/2 Joseph’s Flax and Oat Bran Pita Bread, softened with water (or 1 low-carb flour tortilla)

2 T. hemp hearts

Dash coarse black pepper

DIRECTIONS:   Preheat oven to 350º.  Run a sharp knife between the rib bones and the chicken meat to remove the rib bones from the breast.  Boil them down for delicious chicken stock for future uses.  I freeze mine.   With a large knife, laterally slice the breast 3/4 of the way through making a pocket or shelf for the filling.  Place them in a lightly oiled baking dish and set aside.   In a non-stick skillet, heat the butter and saute the mushrooms until no longer opaque.  Add the spinach and saute just until it is limp.  Stir in the Boursin and Jack cheese.  Turn off heat.  Add the hemp hearts and stir filling well to blend the cheese.  With your fingers, mush up the softened bread and add it, stirring again.  Spoon half the mixture into each breast and fold the skin half over the filling.  Press lightly and sprinkle with pepper.  Pop the pan into a 350º oven and bake for about 1 hour (less time for small breasts, more for large ones).  When the skin has browned nicely on top, they should be done.   Serve in the baking dish pan so the pan juices can be dipped over the top if desired. 🙂

NUTRITIONAL INFO:   Makes 2 servings, each contains:  (adjust ingredients for more servings)

478 calories, 33 g fat, 5.90 g carbs, 2.85 g fiber, 3.05 g net carbs, 39.35 g protein, 645 mg sodium




2 thoughts on “Mushroom-Spinach Stuffed Chicken Breasts

  1. Sheila Wright

    Good mornin’ dear lady
    this looks really good as do all of your recipes.. thanks for all you do
    i am trying to get more and more spinach in and this will be just the place
    for some..thanks again

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