Here is a delicious low-fat recipe that I created last night. It was so good that I surprised myself! This is a five-star entry which can be served with a side salad, brown rice with mushrooms, etc. Don't forget your glass of white wine (Chardonnay or Riesling). I prefer the Riesling myself. Enjoy guys!!
For Chicken:
2 Large (boneless, skinless chicken breast)
2 Ounces Philadelphia Fat-Free Cream Cheese [Room Temperature]
2 Wedges of Laughing Cow Cheese (Roasted Red Pepper & Mozzarella) or whatever one you like [Room Temperature]
1.5 Cups Uncooked Spinach
1.5 White Onion (Medium-sized) Diced/Chopped
3 Cloves of Garlic (Finely Chopped "Minced")
1.5 Tbsp Extra Virgin Olive Oil (to saute onions, spinach and garlic)
2 Tbsp Extra Virgin Olive Oil (to drizzle on chicken so that spices stick)
1/4 Cup of Water
Pinch of Salt
Black pepper (freshly cracked or ground) your choice
10-12 Toothpicks
(Preheat oven to 350 degrees)
1. In a medium-sized non-stick frying pan that can go into the oven without burning. Pour olive oil into a semi-hot pan (Medium Heat). Add diced/chopped onion, garlic, pinch of salt and a little black pepper to pan (Cook 2 to 3 minutes). Saute until onions become semi-translucent. NOTE: Do not have the pan too hot or you will burn the garlic.
2. When onions are translucent, add in spinach and water and cover the top so that spinach cooks down (Cook for 1 to 2 minutes). Remove cover and take pan off the heat to cool for a bit.
3. Add cream cheese and laughing cow cheese to bowl and combine. If cheese does not combine easily, you can place the mixture in the microwave for 20 seconds to loosen. When cheese mixture is combined, add in cooled spinach, onion and garlic mixture. Combine until well mixed, do not over mix.
4. For chicken, be sure to wash the chicken to make sure it is cleaned and then pat dry with a paper towel. Season chicken with herbs that you like, black pepper, paprika, garlic powder, onion powder, olive oil and a sprinkle of garlic salt. Do not use seasonings like Seasoned Salt, Adobe, etc. if you are concerned about sodium. If not, season your chicken they way you like it.
5. After seasoning chicken, take a knife and cut chicken length-wise to make a pocket to hold cheese and spinach mixture. Be sure not to cut the chicken in half. You want to make a pocket in order to complete the stuffing process for this recipe.
6. When chicken has been split, divide the mixture into half. Take each half and stuff it into each breast. After stuffing the chicken, use toothpicks to close the slit so that your filling does not come out during the cooking process.
7. After stuffing each breast, place the chicken in the same pan that you sauteed the onions, garlic and spinach in. Be sure that it is a pan that you can place in the oven so that you do not burn the handles. Cook chicken for 35-45 minutes.
8. When chicken is done, remove from pan and place on a wire rack. (Use a cookie sheet, lined with aluminum foil and place the wire rack in the center so that it can catch the excess glaze you will pour over the chicken.
For Glaze:
1 Cup Brown Sugar
1/3 Cup Orange Juice
1/4 Cup Pineapple Juice or Half of one small can that come in a six-pack
2 Tbsp Honey
1. In a medium sauce pan, combine all ingredients and cook until mixture comes to a syrup-like consistency.
2. Spoon over chicken breast until covered and then place the chicken in the over for 10 minutes.
3. Remove chicken, remove toothpicks and serve.
