Lemon Pepper Cream Cheese & Spinach Stuffed Chicken

WHAT YOU’LL NEED:

454 grams Skinless, Boneless Chicken Breasts

1/3 cup Cream Cheese, Regular (Softened)

1 tsp Lemon Zest

2 tbsp Lemon Juice

1 tbsp Lemon Pepper Seasoning

3 Garlic (Cloves, minced)

2 cups Baby Spinach (Chop finely)

1 tbsp Avocado Oil

1 cup Black Rice (Cooked 1 cup)

4 cups Green Beans (Steamed.)

LET’S GET COOKING:

Preheat your oven to 190°C. Create a pocket in each chicken breast by slicing horizontally, being careful not to cut all the way through.

In a bowl, mix together the cream cheese, lemon zest, lemon juice, lemon pepper seasoning, and minced garlic until well combined. Fold in the chopped spinach. Be patient, folding this in. It seems a lot but it will reduce when cooked.

Season each chicken breast with salt and black pepper, then stuff with the cream cheese mixture. Use toothpicks or butcher's twine to secure them closed. You will have some of the lemon cream cheese leftover...save this for serving.

Heat the oil in a large ovenproof skillet over medium heat. Sear the chicken breasts for 3-4 minutes on each side or until they're golden brown. Transfer the skillet to the preheated oven

Bake for 20-25 minutes or until the chicken is cooked through. Let the chicken rest for a few minutes after removing from the oven. While the chicken is resting, add the remaining cream cheese mixture to the pan, and let it melt around the chicken. Remove toothpicks or twine.

Serve with steamed green beans and black rice (or grains of your choice). Use the cream cheese melted sauce to drizzle over the chicken to serve.