Creamy Spinach Stuffed Chicken Breasts

Heat oven to 350 F. In a large pan, add a little water and the spinach, bring to medium heat. Cover and heat for 2 minutes. Add chopped green onion, goats cheese, salt and pepper to taste. Stir well and heat until melted then remove pan from heat and set aside.

Cut chicken in half lengthwise (so that there is a thick end on each half). Make an incision in the thick end of each and fill with the creamed spinach mixture.

Place on a non-stick baking tray. If you don’t have a non-stick baking tray, spray another type of tray with olive oil before placing chicken breasts on.

Mix Parmesan and almond flour in a small bowl then sprinkle over chicken breasts. Bake for 20-25 minutes. Serve.

I like mine with with roasted butternut or garlic butter green beans.