By: Colorful Foodie
- 4 organic chicken breasts
- 1 cup of fresh spinach
- ¼ - ½ cup light cream cheese
- Salt and pepper to taste
- 1 tablespoon butter or oil (I used avocado oil)
- Dry sage
- 2 yellow squash
- 2 green zucchini
- 1 orange bell pepper
- 1 red bell pepper
- Preheat oven to 400°F.
- Butterfly chicken breasts by splitting each breast while keeping the halves slightly connected, resembling a butterfly. Season it generously with salt and pepper.
- Bring cream cheese to room temperature or zap it in the microwave until soft. Whip it with salt and pepper to taste.
- Spread the mixture evenly over one half of each breast, topping off with spinach (but don’t overstuff). Fold and secure with a toothpick.
- Bring an oven-safe skillet to medium-high heat, add 1 tablespoon of butter or oil and sear for 2-3 minutes on each side until you achieve a nice brown sear.
- Place skillet in oven and bake the chicken breasts until cooked through. Check often because an overcooked chicken will become dry. I found that 5-6 minutes is perfect depending on the thickness of your chicken.
- I served my chicken with colorful vegetables—yellow squash, green zucchini, orange and red bell peppers.
- All I did was toss the veggies in avocado oil, sprinkle dry sage, salt and pepper over them and roast them at the same time as the chicken on the top rack for about 6-7 minutes or until tender!
Color your Plate, Color your Life.
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