Roasted Stuffed Chicken Breasts - Video

Roasted chicken breasts with creamy spinach and cream cheese filling! Delicious!. #yum #yummy #delicious #recipevideos #tasty #chickenrecipe #chicken #stuffedchicken #spinach #carrots #broccoli #cookingisbliss.
See recipe below
For the chicken
4 boneless, skinless chicken breasts
o 1 ½ teaspoon salt
o 1 ½ tsp garlic powder
o 1 ½ tsp onion powder
o 1 ½ tsp paprika
o 1 tsp parsley
o 1 large lemon, squeezed
For the filling
o 1 tsp olive oil
o 3 cloves garlic, finely chopped
o 1 shallot, finely chopped
o 1 bunch of spinach
o ¼ tsp salt
o ¼ tsp black pepper
o 8 oz Cream cheese
o ¾ cup parmesan cheese
o 3 Green onions, chopped
Carrots
• 4 Carrots, julienned
• ½ tsp cinnamon
broccoli
• 1 head of broccoli, chopped
• ½ tsp black pepper
• ½ tsp garlic powder
• ½ tsp olive oil
Instructions
1. Butterfly chicken breasts and season with salt, garlic powder, onion powder, paprika, parsley and lemon
2. Add olive oil to pan over medium heat and cook shallot and garlic until fragrant. Add spinach, salt, black pepper and sauté until wilted. Remove from pan, removing as much liquid from spinach as possible.
3. Add to a bowl, along with cream cheese, parmesan cheese and green opinions.
4. Arrange chicken breasts on baking sheet lined with foil and stuff the chicken breasts with cream cheese filling and secure edges with tooth picks.
5. Place into a preheated oven on roast at 400 degrees F, covered x 20 minutes. Remove foil, baste with juices then return to oven uncovered x 20 minutes. (these were large chicken breasts, smaller breasts will cook for less time)
6. Toss carrots in cinnamon and place on a foil lined baking sheet. Toss broccoli in black pepper, garlic and olive oil and add to baking sheet. Bake on 400 x 15 minutes.
7. Remove toothpicks from chicken breasts, plate and serve
8. Enjoy!