Creamy Spinach Stuffed Chicken Breasts

• 6 ounces, weight Baby Spinach
• 3 sprigs Green Onions, Chopped
• 2 ounces, weight Soft Goats Cheese
• 2 whole Boneless, Skinless Chicken Breasts
• 1 Tablespoon Grated Parmesan
• 2 Tablespoons Almond Flour
• Salt And Pepper, to taste

1. Heat oven to 350 F. In a large pan, add a little water and the spinach, bring to medium heat.
2. Cover and heat for 2 minutes.
3. Add chopped green onion, goats cheese, salt and pepper to taste.
4. Stir well and heat until melted then remove pan from heat and set aside.
5. Cut chicken in half lengthwise (so that there is a thick end on each half).
6. Make an incision in the thick end of each and fill with the creamed spinach mixture.
7. Place on a non-stick baking tray.
8. If you dont have a non-stick baking tray, spray another type of tray with olive oil before placing chicken breasts on.
9. Mix Parmesan and almond flour in a small bowl then sprinkle over chicken breasts.
10. Bake for 20-25 minutes.
11. Serve.
12. I like mine with with roasted butternut or garlic butter green beans.

spinach, green onions, goats cheese, chicken breasts, parmesan, almond flour, salt

Taken from tastykitchen.com/recipes/main-courses/creamy-spinach-stuffed-chicken-breasts/ (may not work)