A nutritious take on a classic stuffed chicken recipe that is as delicious as it is healthy.
Cauliflower Cranberry Stuffing
2¼ cups frozen cauliflower
¾ cup dried cranberries, roughly chopped
¼ tsp black pepper
¾ cup almonds, sliced or chopped
6 tbsp Parmesan cheese, grated or shredded
6 4 oz chicken breasts, boneless and skinless
1½ cups fresh baby spinach, washed
pinch salt and black pepper
Preheat oven to 350 degrees.
Make the cauliflower cranberry stuffing: Fill a medium saucepan with water and add cauliflower. Cook on medium heat for about 5 minutes or until tender. Drain water from saucepan and mash cauliflower with the backside of a fork or potato masher until slightly chunky. Mix in cranberries, salt, and pepper then set aside.
Cook the Chicken: In a small bowl combine sliced almonds and Parmesan cheese, set aside. Butterfly raw chicken by cutting ¾ of the way through the side of the chicken breast (so that it opens like a book) and season with salt and pepper.
Place spinach on chicken breast, covering all visible parts of the meat. Spoon ½ cup of cauliflower cranberry stuffing on one side of chicken. Fold chicken breast over and push any extra stuffing back into the breast.
Spray baking sheet with pan spray. Place chicken on sheet. Sprinkle about 2 tbsp of the almond Parmesan mixture on top of chicken.
Cook in a 350 degree oven for 22-25 minutes or until chicken reaches 165 degrees.
Chicken juices should be clear.
Yield: 6 servings
Nutrition Information per Serving:
Calories: 335 • Protein: 11g • Sodium: 388mg • Carbohydrate: 35g •
Fiber: 6.5g • Fat: 10g • Sat Fat: 4.5g
Recipe adapted by Samantha Foor, Dietetic Intern