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Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts, about 6 ounces each
- 1/3 cup fresh baby spinach, packed and chopped
- 1/4 cup julienned sundried tomatoes, rehydrated
- 1/4 cup gluten and dairy free mozzarella-style cheese substitute, shredded, optional
- 2 tablespoons nutritional yeast flakes
- 1 tablespoon Italian Herb Blend
- salt, to taste
Preparation
Step 1
Cut a pocket in each chicken breast. In a bowl, mix the remaining ingredients. Divide the mixture and stuff into chicken breasts. If needed, hold chicken breasts together with toothpicks. Cook in an oiled skillet over medium-high heat. Sear the chicken breasts on each side for 3 minutes. Place chicken into a baking pan and cook in a preheated 350 degree oven for 15 minutes until cooked through. Let chicken rest for 3-5 minutes before serving.
Freezing Directions:
In the steps above, after stuffing the chicken breasts, place stuffed chicken breasts into a gallon sized freezer bag. Remove all the air possible, seal, label and freeze.