Recipes / Dinner

Lemon and Spinach Stuffed Chicken Breast - Dump and Go Dinner

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Lemon and Spinach Stuffed Chicken Breast - Dump and Go Dinner

Angela
The Cook
4 Servings
9 Ingredients
2 Comments

Filled with tart lemon slices and a mixture of chopped spinach and basil this Lemon and Spinach Stuffed Chicken is a flavorful dinner option that's free of dairy and gluten. Drizzled with a reduction of white wine and chicken broth this luxurious dish you can enjoy without breaking the bank.

Read More
4 Servings
9 Ingredients
2 Comments

Ingredients

  • 1 ½ pounds Chicken, Boneless Breasts
  • ½ cups chop Spinach
  • 2 tablespoons chop Basil, Fresh
  • 1 cup slice Lemon
  • ⅛ teaspoons Salt
  • ⅛ teaspoons Black Pepper
  • ½ cups White Wine
  • ½ cups Chicken Broth/Stock
Serving Day Ingredients
  • 2 teaspoons Olive Oil

Containers

Supplies

  • Labels
  • Toothpicks

Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly/Dump and Go

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Cut a pocket into each chicken breast, going almost all the way through.
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Make From Frozen Serving Day Directions

Stovetop

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
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Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Cut a pocket into each chicken breast, going almost all the way through.
  2. Mix spinach and basil together in a bowl.
  3. Dividing between the chicken, fill each chicken breast pocket with the spinach mixture and 2-3 lemon slices. Use toothpicks to hold the pockets closed, if desired.
  4. Season chicken with salt and pepper.
  5. Saute in an oiled skillet until chicken is beginning to brown, about 3 minutes per side.
  6. Add wine and broth to the skillet and bring to a simmer.
  7. When the chicken is cooked through, remove from pan to a plate and set aside, keeping chicken warm.
  8. Turn heat up to medium high and simmer sauce until it is thickened to desired consistency to drizzle over chicken.

Categories

gluten-free, dairy-free, gluten-free-dairy-free, nut-free, traditional, spring, summer, winter, fall, low-fodmap, real-food, diet, gaps, egg-free, kosher, low-carb, thm-s-meal, low-sodium, diabetes-friendly, keto-friendly, wwfreestyle, soy-free, fish-free, shellfish-free, big-8-allergen-free

Categories

gluten-free, dairy-free, gluten-free-dairy-free, nut-free, traditional, spring, summer, winter, fall, low-fodmap, real-food, diet, gaps, egg-free, kosher, low-carb, thm-s-meal, low-sodium, diabetes-friendly, keto-friendly, wwfreestyle, soy-free, fish-free, shellfish-free, big-8-allergen-free

2 Comments

Join the discussion

  1. The nutrition facts are way off for this recipe. It would have more than 108 calories and 16 gm protein. Its more like 125-140 calories and 26 gm protein.

    Reply

    1. Thank you for your feedback Michelle. Our Dietitian is in the process of auditing and updating the nutrition facts on some of our older recipes such as this one. The nutrition facts have now been updated on this recipe, and the estimated calories and protein per serving are 250 and 39, respectively. This has been calculated using industry standard nutrition software, but please be aware that actual nutrition information will vary based on the specific types and brands of ingredients an individual chooses to use.

      Reply