SPINACH-STUFFED CHICKEN BREASTS
Serves 4
- 4 boneless, skinless chicken breast halves
- 1 cup thawed, drained frozen spinach
- 1 cup shredded Monterey Jack cheese
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon seasoned salt
- ½ teaspoon ground cumin
- ½ teaspoon dried Italian seasoning
- ½ teaspoon cayenne pepper
- ½ cup dry white wine or chicken broth
- Hot cooked pasta or baked potatoes, for serving
Use a 6-quart slow cooker. Carefully slice each chicken breast in half lengthwise, about three-fourths of the way through—you are creating a pocket inside each chicken breast for the spinach stuffing. Squeeze the spinach well so you don’t have soggy stuffing and place in a medium bowl with the cheese and all the seasonings. Using your fingers, push a quarter of the stuffing into each chicken breast half. Place the stuffed pieces into the insert. Pour the wine evenly over the top. Cover, and cook on low for 7 hours, or on high for about 4 hours. Serve with pasta or baked potatoes.
The Verdict
There’s a little bit of heat in this stuffing, which provides a fantastic Cajun-style kick. The spinach and cheese cook together to make a delicious gooey sauce. If you have any leftovers, they freeze and reheat well.