Spinach & Cottage Cheese Stuffed Chicken (Edit recipe)

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With cottage cheese having a “moment” I was so happy to find a lactose free variety and thought this chicken dish would be so yummy! I was NOT wrong! Baby spinach and cottage cheese mingling with the humble chicken breast is fantastic. Adding a crunchy coating of gluten free panko and serving with a dreamy mustard sauce, my oh my! So tasty!

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PREP TIME

25 minutes

COOK TIME

35 minutes

INGREDIENTS

Serves: 2

Ingredients

chicken

2 whole Boneless Skinless Chicken Breasts
.66 cup Organic (lactose free, Good Culture) Cottage Cheese, or variety of choice, sub dairy free cream cheese for Whole30
.66 cup Baby Spinach, roughly chopped
1.5 tsp Primal Palate Meat & Potatoes Seasoning, divided, plus additional as desired
1 cup Gluten-free Panko, can sub standard panko or Pork Panko for Whole30
2 tsp Chives, fresh, finely chopped, optional
1 whole Egg, whisked

sauce

1.5 Tbsp Salted Butter, can sub ghee
1.5 Tbsp Cassava Flour
1.25 cups Whole Milk, or milk of choice, room temperature
2 Tbsp Dijon Mustard
2 Tbsp Lemon Juice
1 Tbsp Chives, fresh, finely chopped
.5 tsp Primal Palate Garlic & Herb Seasoning, can sub garlic powder
.5 tsp Sea Salt
.5 tsp Black Pepper, or to taste

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to 385° and place a baking rack inside a baking sheet (making for optimal crispiness) spray with avocado oil and set aside.
Place panko and 1 tsp of seasoning in a spice grinder and blitz to create a consistency you prefer, see note. Pour this into a shallow plate, add 2 tsp chives (if using), stir to combine and set aside.
In a small bowl, mix cottage cheese, spinach and ½ tsp of the season together until well combined, set aside.
Whisk egg in another shallow pan, set aside while you prepare chicken.
Pat chicken breast dry and carefully butterfly, which is basically cutting the chicken breast horizontally, leaving one edge intact, opening it up like a book. It should look like a heart! Cover with plastic and pound it with a meat mallet or rolling pin if needed to have an even surface. Sprinkle with additional seasoning if desired.
Carefully spoon half of the spinach/cottage cheese mixture into the middle and fold over one side of the breast and secure filling inside with toothpicks as needed. Usually 3-4 will do the trick (see note) and repeat with the other breast.
Get your dipping station set up, with egg, panko and baking sheet. Carefully dip the first stuffed breast into the egg, turning to coat. Then place in the panko mixture, turning to coat and pressing coating onto the breast. Place on the baking rack and repeat with the other breast.
Spritz breasts generously with avocado oil and sprinkle more coating on if you have leftover if desired. If you do add more coating, spritz again. Place in the oven and bake for 30-35 minutes or until the internal temperature is 165°.
While the chicken bakes, make the sauce by melting butter in a small pan. Whisk cassava flour into the butter until fully incorporated to create a roux. While whisking slowly pour in the milk, the sauce should start to thicken. Add mustard, lemon juice, seasoning, salt and pepper, whisking to fully incorporate. Add chives, if using, and stir to combine. Add more milk if needed for desired consistency.
Once chicken is done, remove from the oven and allow to rest for about 10 minutes. Carefully remove toothpicks before serving. Slice and serve, spooning sauce on chicken as desired.
Store leftovers in the fridge for up to a week.

Notes

If you’re not using a baking rack, place a piece of parchment paper on a baking sheet for easier clean up. // Gluten free panko is “chunkier” than the standard variety, so I like to blitz mine in a spice grinder, totally options, but I like the coverage better when it’s a bit thinner. // Depending on the size of the chicken breast you may need to use more toothpicks and even secure the bottom side, this will vary. // For Whole30, sub a dairy free cream cheese for cottage cheese & pork panko for the g/f panko, easy peasy!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	886
Fat:	28 g
Carbohydrates:	109 g
Protein:	44 g
Cholesterol:	140 g
Sodium:	1017 mg
Fiber:	1 g
Sugars:	10 g
Sugar Alcohol:	0 g
Calculated per serving.