Cream cheese stuffed chicken

with sun-dried tomatoes and green beans

  • 40 min
Gluten Free
Poultry
Our chicken is completely decadent. It is stuffed with spinach and cream cheese! Served with lemon and sun-dried tomato quinoa and green vegetables sprinkled with parmesan.

Allergens: Sesame, Dairy, Gluten, Sulphite, Wheat
Recipe 2600

Ingredients

2
Chicken Breasts
25 g
Parmesan
25 g
Baby Spinach
150 g
Green Beans
4
Sun-Dried Tomatoes
60 ml
Red Quinoa (pre-mixed)
120 ml
White Quinoa (pre-mixed)
1
Garlic Clove(s)
1/2
Lemon(s)
1/4 cup(s)
Cream Cheese
2 tbsp
Vegetable Oil (not included)
Nutritional facts
Per serving
Amount / Serving
Calories
628 kcal
Total fat
15 g
Saturated Fat
6 g
Sodium
753 mg
Total Carbohydrate
68 g
Fiber
11 g
Sugar
11 g
Proteins
53 g

Instructions

Recipe 2600, Step 1
1

Setup

Roughly chop the spinach. Chop the sun-dried tomatoes and the garlic. Cut off both ends of the green beans. Zest the lemon and cut into wedges.

Recipe 2600, Step 2
2

Cook the quinoa

Bring a pot of water to a boil. Pour the quinoa, sun-dried tomatoes and add 1 wedge of lemon. Cook over medium heat for 12-15 minutes until tender. Drain and remove the lemon wedge. Add a drizzle of oil, salt and pepper.

Recipe 2600, Step 3
3

Garnish the chicken

Slice the chicken in half lengthwise to open the breast without slicing it completely. Mix the cream cheese with 1/3 of the spinach, the zest, the garlic, salt and pepper. Garnish the breasts with the mixture and close them. You can use toothpicks to secure if you have them but it is not necessary.

Recipe 2600, Step 4
4

Cook the chicken

Heat a drizzle of oil in a pan over medium heat. Add salt and pepper to the outside of the chicken. Cook the chicken 5-6 minutes. Flip, cover and cook over medium low heat for 6-8 minutes. Remove from the pan.

Recipe 2600, Step 5
5

Cook the green beans

Add a drizzle of oil to the pan. Add the beans and the rest of the spinach. Cook 2-3 minutes. Add salt and pepper.

Recipe 2600, Step 6
6

Plate your dish

Serve the chicken with the quinoa and the beans. Garnish with the parmesan and lemon juice to taste. Bon appétit!