Chicken Stuffed with Spinach and Cottage Cheese

[Loupy]

Chicken Stuffed with Spinach and Cottage Cheese
From: Kaye @ fabulousby40.wordpress.com/

Prep work is faster if you gather all of your utensils and the ingredients before you start.

This is what is called "mise en place" in the culinary world.

Yield: 2 servings


Ingredients:
1/2 of a 10-ounce package frozen chopped spinach, thawed and drained
dash salt
dash pepper
1/2 tsp onion powder
1/2 cup cottage cheese or softened cream cheese
2 large boneless, skinless chicken breasts
Large heavy-duty (freezer) zip-top bag
Meat tenderizer mallet
Toothpicks or bamboo skewers, cut into 3-4″ pieces
2 tbsp butter, softened
1/2 tsp garlic powder

Instructions:
Preheat oven to 350°F. Lightly grease a 9 x 9-inch baking dish.
In a medium bowl, combine spinach, salt, pepper, onion powder, and cottage cheese.
Mix well; set aside.
Using the zip-top bag and the smooth side of the meat mallet, working with one breast at a time, pound chicken to about 1/4-inch thickness.
Work from the center out and do not pound too close to the edges.
When both breasts are pounded thin, lay each out on a piece of foil or waxed paper, smooth side-down.
Trim any dangling pieces.
Mix butter with garlic powder and spread half over each chicken breast.
Place about half of cheese/spinach mixture in the center of each and fold in half.
Because the paillards won’t be the same size, you may need to adjust the amount of filling to ensure that the meat will close securely around it.
(Just as with pastry and fruit turnover, you don't want your filling to ooze out, so don't add too much or get it all the way out to the edges of the meat. Keep it kind of centered)
Secure edges of meat with toothpicks or skewer pieces and place in baking dish.
(Don’t forget to wash your hands at this point!)
Bake 35 minutes or until chicken is cooked through and juices run clear.



4 grams net carbs