Walnut and Spinach Stuffed Chicken Recipe
Servings: 4 servings
Calories: 872kcal
I came up with this walnut and spinach stuffed chicken recipe from just a fridge cleanout. The blue cheese sauce just makes it!!
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Ingredients
- 1 cup of finely chopped walnuts
- 8 oz of spinach
- 2 T of olive oil divided
- 2 large chicken breasts cut on bias in thirds and pounded flat.
- 2 cups of cream
- 4-5 ounces of blue cheese
- 1 t of onion powder
- 1 t of garlic powder
- Salt and pepper to taste
Instructions
- Heat 1T of olive oil in a large skillet. Add spinach and cook until wilted. Remove spinach and add to food processor. Toast ground walnuts in same pan then add to spinach in food processor. Pulse until finely chopped.
- Brush remaining tablespoon of olive oil to 8x8 pan. Divide spinach mixture evenly among chicken breasts and roll each, placing seam side down. Brush top of rolled chicken with olive oil. Bake uncovered at 375 degrees for 20 minutes or chicken is no longer pink.
- For the sauce, heat cream over medium heat then add blue cheese, onion powder, and garlic powder. Stir until cheese is melted. Add sea salt and pepper to taste.
- Make it your own! Make the sauce with other cheeses or use other nuts for the filling.
- You are only 3 ingredients away from spinach walnut pesto with the ingredients in the food processor! Garlic, parmesan cheese, and garlic.
Notes
Can I use frozen spinach instead of fresh?
Yes! Thaw and drain two 10 oz packages of frozen spinach thoroughly before using. What’s a good substitute for blue cheese in the sauce?
Asiago, goat cheese, or even sharp cheddar can work well if blue cheese isn’t your favorite. How do I keep the stuffing inside the chicken?
Roll the chicken tightly and place seam-side down in the baking pan to help it stay sealed during cooking. Can I make this dish ahead of time?
Absolutely. Stuff the chicken and store in the fridge overnight. Add the sauce fresh before serving or make it a day ahead too.
Yes! Thaw and drain two 10 oz packages of frozen spinach thoroughly before using. What’s a good substitute for blue cheese in the sauce?
Asiago, goat cheese, or even sharp cheddar can work well if blue cheese isn’t your favorite. How do I keep the stuffing inside the chicken?
Roll the chicken tightly and place seam-side down in the baking pan to help it stay sealed during cooking. Can I make this dish ahead of time?
Absolutely. Stuff the chicken and store in the fridge overnight. Add the sauce fresh before serving or make it a day ahead too.
Nutrition
Serving: 4 servings | Calories: 872kcal | Carbohydrates: 11g | Protein: 34g | Fat: 80g | Saturated Fat: 36g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 21g | Trans Fat: 0.01g | Cholesterol: 210mg | Sodium: 503mg | Potassium: 959mg | Fiber: 3g | Sugar: 5g | Vitamin A: 7314IU | Vitamin C: 18mg | Calcium: 320mg | Iron: 3mg