Spinach Stuffed Chicken Butterfly

Butterfly your chicken breast!

And add anything you want in there. Literally.

That’s such a good recipe to eat along most starches or to top a salad. It’s so juicy, tender, and that lightly golden and crispy top just takes it up a notch!!

Spinach filling:

• 4 tbsp oil

• 1 onion, diced

• 500g frozen spinach

• 1/2 tsp each: salt, paprika, granulated garlic, oregano

• Sprinkle of black pepper

• Sprinkle of crushed red pepper flakes

• 1/2 lemon, juiced

Sauce:

• 3 garlic cloves, crushed

• 1 tsp each: paprika, oregano, salt

• Sprinkle of black pepper

• 1/2 lemon, juiced

Other:

• 6 chicken breasts, butterflied

• Oil

• Salt

DIRECTIONS:

1. Preheat oven to 375 F.

2. Heat a pot at medium high heat. Add oil. Add onion and sauté until slightly browned.

3. Add spinach and let it fully thaw and have most of the liquid evaporate. Add spices and lemon. Set aside.

4. Prepare sauce: combine all ingredients into a small mixing bowl.

5. Butterfly your chicken breasts: cut a slit throughout the thickness part of the breast but not all the way through. Add a large spoonful of spinach filling and close like a sandwich.

6. Heat an oven safe pan at medium high heat. Add enough oil to cover the surface. Sear each side of the chicken breast for 3-4 minutes. Do not force flip them, they will unstick easily once the sear is done.

7. Once both sides have seared, add a spoonful of sauce on each breast a d spread it over.

8. Place in the oven to finish cooking for 12-14 minutes.

Note: if you wish to skip the searing part, know that it is removing some flavor bit will still be juicy and flavourful. Just spread the sauce all over the raw breast that has been filled and place in the oven on a baking sheet for 23 minutes.

For full video, click here.

Enjoy,

Guila