Originally posted by Dr. Davis on 2015-10-24
on the Wheat Belly Blog,
sourced from and currently found at: Infinite Health Blog.
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Wrapped Chicken Breasts Stuffed with Spinach,
Mushrooms and Roasted Red Peppers
Here is a way to have a chicken dish that
is nutritionally complete, including plenty
of veggies. You might therefore find that
just 1 of these stuffed chicken breasts is
sufficient as a meal by itself. You can, of
course, always add a side dish or salad to
suit bigger appetites.
This recipe is from Wheat
Belly 10-Day Grain Detox, on sale
November 10th. Take advantage of our
- 4 boneless, skinless chicken breasts
(approximately 2 pounds)
- 1 tablespoon extra-virgin olive oil
- 2 gloves garlic, minced
- 1 medium onion, chopped
- 4 ounces portabello mushrooms, sliced
- ½ cup roasted red peppers
- 4 cups fresh spinach or 1 box (10 ounces)
frozen spinach, thawed and squeezed dry
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
- 8 strips bacon (preferably uncured)
Preheat the oven to
Lay each chicken breast
flat and, with a sharp knife, cut a pocket in
each breast by starting at the thickest part
and then cutting horizontally, stopping short
of cutting all the way through. Set aside.
In a large skillet over medium-high heat,
heat the oil. Cook the garlic and onion for 2
to 3 minutes, or until softened. Add the
mushrooms, roasted peppers, spinach, salt, and
black pepper and cook, covered, stirring
occasionally, for 4 minutes, or until the
mushrooms have softened and the spinach is
wilted. Transfer to a large bowl and set aside.
Place the chicken breasts
in the skillet and cook for 4 to 6 minutes,
turning once, or until both sides are browned.
Remove from the heat and place on a large plate.
Allow to cook for several minutes, then spoon the
reserved spinach mixture in to the pocket of each
breast and close. Wrap each breast with
2 strips of bacon in a spiral pattern.
Place in a baking dish and bake for 25 minutes,
or until the bacon is cooked and a thermometer
inserted in the thickest portion of the chicken
registers 165ºF (74°C).
457 calories, 54g protein,
6g carbohydrates, 24g total fat,
7g saturated fat, 2g fiber,