Chicken folds with cheesy spinach

Name: Chicken folds with cheesy spinach
Total time: 1800 s
Yield: 6 servings
Cuisine: American
Ingredients: 2 lb boneless skinless chicken breast, thin cut or pounded thin; 3 clove garlic, chopped; 2 small bell peppers, chopped; 1/4 medium onion, chopped; 1/2 tbsp extra virgin olive oil; 9 oz fresh spinach; 1 cup chicken broth, low sodium; 1 cup shredded part-skim mozarella cheese; 2 tsp salt; 1 tsp black pepper; 2 tsp garlic powder; 2 tsp onion powder; 1 tsp tumeric; 4 tbsp Cream cheese, 1/3 less fat; 2 tbsp grated parmesan cheese

mmgates86 @cook_3644546

Newberry, Florida

Good for low-glycemic or healthy dinners

mmgates86 @cook_3644546

Newberry, Florida

Good for low-glycemic or healthy dinners

Saved

Ingredients

30 mins

6 servings

2 lbboneless skinless chicken breast, thin cut or pounded thin
3 clovegarlic, chopped
2 smallbell peppers, chopped
1/4 mediumonion, chopped
1/2 tbspextra virgin olive oil
9 ozfresh spinach
1 cupchicken broth, low sodium
1 cupshredded part-skim mozarella cheese
2 tspsalt
1 tspblack pepper
2 tspgarlic powder
2 tsponion powder
1 tsptumeric
4 tbspCream cheese, 1/3 less fat
2 tbspgrated parmesan cheese

Saved

Steps

30 mins

1

Heat a frying pan with olive oil. Saute the garlic, chopped onion and chopped bell peppers. Set aside.
2

Preheat oven to 350.
3

Lightly saute the fresh spinach in chicken broth until it just starts to wilt. Add in a little salt. Remove from broth, and drain.
4

Move drained spinach to a bowl. Add in onion, garlic and pepper mixture; mozzarella cheese, garlic powder, onion powder, tumeric, pepper and salt. Mix well. Add in and Parmesan cheese and cream cheese. Mix well.
5

Lightly season the chicken breasts with kosher salt and black pepper. Put the spinach mixture onto the left side of the chicken, then fold over the chicken to make a pocket. Stick in toothpick to hold. Do this for each breast.
6

Spray a cookie sheet with cooking spray or lightly coat with a little butter. Put the chicken pockets on the cookie sheet. If you're an amateur like me, your pockets will probably look like below but ideally they would be more "sealed." Bake for 30 minutes. Let rest 5 minutes before serving. Remove toothpicks.