I am doing pretty good on my life change, let's get healthy, I need to be a "normal" size journey. I have been following the program I have chosen and I have dropped 24 pounds in 4 weeks.
Patting myself on the back
I feel better and I have more energy. I still get hungry a lot, but that's okay. I had a "moment" when I gave in to a little emotional eating - a favorite of mine- but I am working through it.
In the process, I am creating a bunch of new favorite recipes. This was one of them. It serves 6 because that is how many I cook for. Cut down the recipe any way you see fit. It's all good.
Spinach Stuffed Chicken Breast
6 chicken breasts, boneless and skinless
1 cup of cooked spinach OR thawed frozen spinach
3 ounces cheddar cheese, shredded
3 ounces low fat cream cheese, room temperature
1 Tablespoon olive oil
1 Tablespoon seasoning, I used Emeril's Original seasoning
Preheat oven to 350 degrees.
Pound the chicken breast flat. I pounded them with my rolling pin. It was oddly satisfying. It is easier if you do it between 2 sheets of plastic wrap. I didn't. I will next time, trust me.
In a medium bowl, combine the cheddar cheese, cream cheese and spinach. Stir it up.
Divide the spinach mixture between each chicken breast.
Make rolls of each chicken breast. Tie those puppies together with the kitchen twine. Do your best. It can get messy. I didn't have kitchen twine, so I used quilting thread. It worked, but it was more difficult that it had to be. I will be getting kitchen twine next time I go to the store.
Place the chicken in a baking pan.
Spread the olive oil onto each breast. (okay, I am snickering here. Don't judge me.)
Add the seasoning on top.
Bake the chicken for 35 - 40 minutes.
Untie those breasts before serving. (I am still snickering. good grief. My mind is like a 12 year old.)