Description
This baked Santa Fe Chicken is crispy on the outside and stuffed with a creamy mixture on the inside and carries with it a slight kick! | recipe via www.yourchoicenutrition.com
Ingredients
Units
Scale
- 8 ounces Neufchâtel cheese (or 1/3 less fat cream cheese), softened
- 1 can (4 oz) diced green chilies
- 1 clove garlic, minced
- 1 cup chopped baby spinach
- 1 egg white
- 6 boneless, skinless chicken breasts
- 1 cup plain bread crumbs
Instructions
- Mix Neufchâtel cheese, green chilies, minced garlic, and spinach until well blended; set aside.
- Whisk egg white in a small bowl. Pound chicken breasts, then butterfly it (creating a pocket) For more detailed instructions on how to butterfly a chicken breast, see my post for Tapenade Stuffed Mediterranean Chicken). Brush the outsides of each breast with egg white, then dredge in bread crumbs.
- Scoop cheese mixture into the pockets of each chicken breast. Close the chicken around the mixture, using a toothpick inserted to keep closed if needed. Place the stuffed chicken breasts in a greased baking dish.
- Bake at 350 degrees for about 30-35 minutes, or until chicken has cooked thoroughly (165 degrees internal temperature).
- Serve hot and enjoy!