Creamy Spinach Stuffed Chicken

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  24 oz or 680g

• Spinach

  Raw

  3 cup or 90g

• Provolone cheese

  3 oz or 85g

• Butter

  Salted

  5 tbsp or 71g

• Cream cheese

  2 oz or 57g

• Heavy whipping cream

  Fluid

  3 tbsp or 45g

Directions

1. Preheat oven to 350°
2. Saute spinach, some minced garlic in 2 tbsp butter until it begins to wilt
3. Stuff butterflied chicken breasts with spinach and slice of provolone, then salt and pepper chicken
4. Brown outside of chicken breasts in 2 tbsp butter ( plus any remaining butter and garlic leftover from spinach).
5. Place chicken breasts in baking dish and pour remaining butter from pan over chicken, cover with foil and bake until temp of meat reached 165 F (check after 15 min and gauge from there).
6. While chicken is baking, saute some more minced garlic in remaining tbsp of butter, then mix in cream cheese and turn heat down to medium. Mix in HWC and tuen heat to low once it has begun to bubble. Salt and pepper to taste. Allow to simmer until it has reached desired thickness.
7. Once chicken has reached internal temp of 165 F, plate and drizzle sauce over breast and serve.

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