Makes 4 Servings

Ingredients




• - 4 large fresh chicken breasts, boneless and skinless (average 8oz per breast)
• - 4 cups fresh spinach
• - 2 Tbsp of garlic
• - 1/4 cup walnuts crushed
• - Salt
• - Fresh ground black pepper
• - Olive oil (not extra virgin)

  
  

  
  

  Directions

  
  

• 1. Pre-heat oven to 400 degrees. Butterfly Chicken Breasts (cut along side and lay out flat leaving attached at one end like a book) and lay out flat on cutting board. You can pound it slightly to flatten a bit if you want.
• 2. Rub both sides with olive oil and season well with salt and pepper.
• 3. Lightly wilt spinach in non-stick pan, or if using frozen just thaw.
• 4. Spread roasted garlic paste onto one half on inside of chicken breasts.
• 5. Sprinkle with crushed walnuts.
• 6. Place spinach on top of walnuts.
• 7. Fold top over and place on a rack fitted inside a sheet pan or roasting pan.
• 8. Place chicken in oven and bake for 20 minutes on 400. Then reduce heat to 325 and roast for an additional 30 minutes, or until inside stuffing reaches 145 degrees.
• 9. Let rest for 15 minutes before slicing.

  
  

  
  

  Nutritional Facts

  
  (Per Serving)

  
  

• Calories: 407
• Protein: 55g
• Carbohydrates: 4g
• Fat: 19g