Taking The Stress Out Of Gluten-Free Grain-Free & Dairy-Free Living
Grain Free Dairy Free ~ Simple Stuffed Chicken Breasts
Preheat Oven to 350 degrees.
2 Boneless Skinless Chicken Breasts, sliced open like a book
About 2 Tablespoons Crumbled Sheep’s Milk Feta
About 1/4 Cup Grated Sheep’s Milk Parmesan + more to top breasts at end of cooking
About 2 Tablespoons of Diaya Cheddar Style Shreds
1 Cup of Fresh Baby Spinach, chopped
A Few Very Thin Slices of Red Onion
1/2 Jar of Your Favorite Store Bought Marinara Sauce
Olive Oil
Drizzle a little olive oil in a small baking dish. Place the breasts in the dish and stuff with the cheeses, spinach and onion. Add the marinara sauce, cover with tin foil, and bake for 45 minutes. Remove the foil, add more grated sheep’s Parmesan on top of the breasts and continue baking until the parm is lightly melted and a beginning to color. About 10 more minutes.
yum yum yum…so gorgeous
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Thank you, and SO easy too! 🙂
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I am often searching for inspiration in the kitchen as well. I have hundreds of cookbooks but even so, can never think of what to cook! I do love the look of your stuffed chicken breasts – what a great meal. Maybe the breast could be wrapped in bacon – I might try that tonight xx
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I wish that I had more people to cook for. Sometimes it just doesn’t pay to spend so much time using a recipe when you are by yourself. This sounds yummy.
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Yes, I can see that being a challenge. But, you could always just make one chicken breast, or both and then freeze one for another leftover night. There are only two of us here now, and I do a lot of freezing or sharing. And we do enjoy leftovers!
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I have so many mangoes from my tree in my freezer that my space is limited. I would rather have something fresh than something that has been frozen. My worse purchase ever was a side by side refrigerator freezer. It had to fit in a space and the size of it is very limiting. I don’t have room in my garage fo another.
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