On the rolling plains, where the green waves of corn and soybeans stretch as far as the eye can see, there’s a little recipe that’s made its way through many a family kitchen — baked spinach stuffed chicken breast. This isn’t just a dish; it’s a tapestry of all the comforting flavors that I grew up with, carried within an all-in-one hearty meal that never fails to gather folks around the table.
Spinach stuffed chicken might not have a single point of origin, but it has certainly found a home amidst the traditional Midwestern fare. It’s the kind of meal you make when you need a dose of comfort, or when you want to impress the Sunday supper crowd without spending your whole day over the stove. It’s simple, yet the flavors are rich and fulfilling, much like the farmland that surrounds us.
Now, I’d be remiss if I didn’t share with you some of the pairings that grace our family table—this chicken finds its perfect partners in a creamy mashed potato, the kind that’s fluffy as a new feather bed, and a side of honey-glazed carrots. You could also set a baked potato all loaded up next to it, or some fresh garden beans sautéed with a touch of butter and garlic for a lighter touch.
Baked Spinach Stuffed Chicken Breast
Servings: 4
Ingredients
– 4 large boneless, skinless chicken breasts
– 2 teaspoons of olive oil
– 1 teaspoon of garlic powder
– Salt and pepper to taste
– 1 cup of fresh spinach, chopped
– 1/2 cup of cream cheese, softened
– 1/4 cup of grated Parmesan cheese
– 1/4 cup of shredded mozzarella cheese
– 2 tablespoons of mayonnaise
– 1 teaspoon of Italian seasoning
– 1/2 teaspoon of red pepper flakes (optional, for a bit of kick)
Directions
see next page
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