Ingredients
- 4 boneless,skinless chicken breasts or cutlets
- 6 oz Cream cheese softened
- 2 cups Chopped spinach raw
- 1/2 tsp Minced garlic
- 1/3 cup nutritional yeast
- 1/4 tsp Ground black pepper
- 1/8 tsp Ground nutmeg
- 1/4 tsp Himalayan Pink Salt
For the breading:
- 1/3 cup Flax meal
- 1/3 cup Crushed pork rinds
- 1/3 cup nutritional yeast
- 1/2 tsp Dried parsley
- 1/2 tsp Himalayan Pink Salt
- 1/8 tsp Onion powder
- 1/8 tsp Garlic powder
- 2 eggs
- 2 TBSP Olive oil for frying
Servings: servings
Instructions
- Combine the cream cheese, spinach, garlic, nutritional yeast, pepper, nutmeg, and salt in a medium bowl and mix well.
- Pound the chicken flat with a meat mallet (starting on one edge and working around and then the center) until it’s about twice the size of when you started.
- Repeat with the remaining 3 pieces of chicken.
- Spoon 1/4 of the filling mixture into the middle of a chicken cutlet and roll the edges up around it. Turn over and squeeze with your hands until sealed and an oval shape.
- Place seam side down in a glass baking dish and repeat with the other 3 pieces of chicken.
- Chill the stuffed chicken for 15 minutes.
- Beat the eggs in a medium bowl.
- Combine the other breading ingredients (except for the olive oil) in a different bowl and stir.
- Heat the oil in a medium sized nonstick saute pan.
- Preheat the oven to 375 degrees
- Dip the stuffed chicken into the egg first, then the breading mix and cook in the saute pan until golden brown on all sides.
- Transfer the browned chicken to a baking pan.
- Bake in the oven at 375 degrees for 18 - 22 minutes.
- Serve with optional “No Sugar Added” marinara sauce like Raos.
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