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Spinach, Cheese and Olive Stuffed Chicken Breasts (Paleo)

Spinach, Cheese and Olive Stuffed Chicken Breasts (Paleo)

This paleo Spinach, Cheese and Olive Stuffed Chicken Breast recipe came out absolutely great!

Normally my chicken breasts come out a tad too dry but not this time.  I surprised even myself!

I decided on chicken breasts for tonight’s meal because I haven’t had them in quite awhile and I felt inspiration well inside of me.  If that inspiration ever wells up inside of you, go for it!

As usual, the recipe is simple and uses ingredients that most people already have in their cupboard.

Ingredients

I only used two “slices” of the aged cheddar white cheese and then I chopped it up.  You could use more cheese, but I liked the “hint” of cheese and this white cheddar does not have an overpowering flavor.

Kerrygold Aged Cheddar Cheese

Chopped Kerrygold White Cheddar Cheese

The spinach, olives and cheese will be combined in a bowl after they are all chopped.

Combine Filling Ingredients

After I cleaned and dried the chicken breasts, I sliced it down the middle but not all the way through ~

Slicing A Chicken Breast for Filling

Slice the Chicken Breasts

Next I stuffed them with the spinach mixture ~ (you’ll be tempted to overfill them, but remember that the pocket will be closed up).

Add mixture to chicken breasts

I added a tablespoon of olive oil to the bottom of a casserole dish then the chicken breasts.  Next I seasoned the chicken with salt, white pepper and oregano then closed the chicken pockets with toothpicks.

Season the chicken breasts

I baked the chicken (covered) for approximately 35 minutes before removing it from the oven.  I then added the juice of half of a lemon and a half tablespoon of butter on the top of each of the breasts then back in the oven it went, uncovered, for approximately 5 more minutes.

Add Lemon Juice and Butter

Then ~ perfection.  Moist and tasty.   I’m sure you’re ready to see the recipe, eh?

For additional paleo recipes, click here.

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