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stuffed chicken breasts

Last night I was thinking about how I can change up chicken breasts. I came up with brown rice and spinach stuffed chicken breasts.

I only thawed 3 small chicken breasts so I ended up with lots of the stuffing left. Not sure what I'm going to do with it yet - maybe try freezing it?


  • Preheat oven to 350F
  • 3 chicken breasts, boneless skinless
  • 1 c. cooked brown rice
  • 2 c. chopped fresh spinach
  • 3/4 c. canned mushroom soup
  • 1/4 c. chopped onion
  • paprika
  • chili powder
  • garlic powder
  • pepper

Mix everything together in a bowl, not the chicken obviously ;)

Cut the breasts in half so they become a little envelope. I don't have a meat tenderizer so I used my porcelain spoon rest (haha, creative right?). Spoon the filling into the pocket being careful not to add too much so they can still close. If I had tooth picks I would have used them like staples to keep them closed.

Lay them out on a pan and drizzle some olive oil on them. Add spices of your liking - I used Montreal steak spice, pepper, and paprika. In retrospect I wish I had brushed some oil on the bottom of them. Bake them for 15 minutes and flip them. Drizzle with oil and spices again. Back into the oven they go for another 10-20 minutes. I used my beloved meat thermometer again and they were at 195F.

Finished product! Served with a yummy romaine salad with my homemade balsamic dressing.

And I had enough for 3 more meals!!


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