Spinach stuffed chicken with brussel sprouts and sweet potatoes.

Here’s a recipe of convience that happened when I found these two things in my fridge: chicken breast and spinach dip.  

Chicken breast is a favorite of most, and there are a million ways to make it. I like to assemble and bake sometimes, so I can clean up before company comes and just reheat if needed. This is also a great ‘date night’ meal if you ever need one!

Here I used two fairly large chicken breasts. I made deep cuts on the bias across each about 4-6 times without going thru. Then season with black pepper, cayenne, and garlic powder. I had store bought spinach dip in the fridge, I took some out in a bowl and added more spices–black pepper, cayenne, fresh grated garlic. Then stuff into the slits you made. 

I lined my baking dish with parchment, because I hate scrubbing pans. Bake at 365 for 45 minutes.

I had already chopped some brussel sprouts in half and tossed with EVOO, salt, black pepper, and cayenne. Then I peeled and diced a large sweet potato and stood them up on the pan (only because I had limited space). These went in about 15 minutes before the chicken. There are a few garlic cloves in there too, they are great roasted. Peel them first.


I found these cute little mushrooms, not sure if they are grown hydroponically or in a greenhouse, but I had to give them a try. they are on one large root that you cut off and discard.  

When the chicken and veg were almost done, I sautéed the mushrooms in EVOO, butter, grated garlic, salt and black pepper on medium high heat.


They came out well and they had a nutty, garlicky flavor, soooo good!


The chicken looked quite impressive when it came out, this is 45 minutes of cook time but they were very large pieces. You want an internal temp of 165 if you’re not so sure if it’s done. I took it out and let it rest.

Then I removed the veg and plated it up!


Topped with a little fresh parsley, and gently place the mushrooms on top.

This was quite tasty, I’m glad I added some heat to the dip before it cooked, it was a bit bland when I tasted it. This looked great and I will do this again for a dinner party. This was too large of a portion for me (and most girls), so next time I might try cutting it in half first before the diagonal cuts.

Give it a try!

YUM!

Here I used (for two people):

2 large chicken breasts

1 large sweet potato

3 cups brussel sprouts cut in half

1 container store bought spinach dip

Himalayan salt, black pepper, cayenne, garlic powder

Garlic, parsley, mushrooms, EVOO, butter

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