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Stuffed Chicken Breast – Diabetes-Friendly Recipes

November 25, 2021

Patty James

Check out this delicious recipe for your diabetic meal plans. This is wonderful served with rice or roasted potatoes and a small salad. For more diabetic meals, download the Foogal app on Google Play and the App Store.

Mealtime: Dinner
Cuisine type: Mediterranean
Cooking time: 12 minutes
Active preparation time: 25 minutes
Inactive preparation time: 5 minutes
Number of servings: 6
Dish type: Main
Level: Easy

Ingredients:

4 boneless skinless chicken breasts
extra virgin olive oil
½ cup ricotta cheese
¼ cup shredded mozzarella
¼ cup grated parmesan
¾ cup walnut halves, finely chopped, divided
5 ounces frozen spinach thawed and drained (squeeze all the water out of the spinach
6 sundried tomatoes in olive oil chopped (more for garnish)
¼ cup chopped fresh parsley more for garnish
2 garlic cloves minced
1 teaspoon oregano

Directions:

Step 1:

Make the filling: in a mixing bowl combine the ricotta cheese, mozzarella, Parmesan, chopped walnuts (save ¼ cup walnuts for later), spinach, sundried tomatoes, parsley, garlic and oregano. Add kosher salt and black pepper to taste. Drizzle with a little bit of extra virgin olive oil. Mix until well combined.

Step 2:

Pat the chicken breasts dry and season on both sides with Kosher salt and black pepper, to taste

Step 3:

Now, you need to make a pocket in each chicken breast. Lay a chicken breast flat on a cutting board. Place a hand firmly on top of the breast. Insert a good chef’s knife in the thickest part of the breast and cut through to make a pocket about 3 to 4 inches wide (only cut ¾ of the way in or you will split the chicken breast).

Step 4:

Spoon the stuffing mixture into the pocket of each chicken breast (try to equally divide the stuffing among all four pieces).

Step 5:

In a large cast-iron skillet, heat 3 tablespoons extra virgin olive oil over medium-high heat until shimmering but not smoking. Add the chicken in and cook on one side for 5 to 7 minutes, then turn over and cook on the other side for another 5 minutes or so (chicken’s internal temperature should register 165 degrees F).

Step 6:

Remove from heat and allow the chicken 3 to 5 minutes to rest. If you like, slice the chicken up into smaller pieces and garnish with the remaining walnuts, a bit of parsley and sundried tomatoes. Enjoy!

Equipment:

frying pan
cutting board
mixing bowl
knife

Tips and Notes:

If you leave the stuffed chicken breasts whole, you can serve 4 people (this is a very generous serving). But I like to slice up the chicken breasts, which shows off the beautiful stuffing and also allows me to serve more people (6).