Nutritional Information: 270 Calories | 14g Fat | 31g Protein | 6g Carbs | 2g Fiber

Yields: 4 servings | Total time: 25 minutes

Ingredients:

• 1 10-oz. bag fresh baby spinach
• 1/2 cup sour cream (I used light)
• 1/2 cup shredded cheese Monterrey jack)
• 2 cloves garlic, minced
• 4 boneless chicken breasts- pounded to 1/4″ thickness
• salt and pepper

Directions: 

1. Preheat the oven to 450 degrees.
2. Place spinach in a large glass bowl, and heat in the microwave for 2-3 minutes, stirring at 1 minute intervals, until wilted.
3. Stir in sour cream, shredded cheese and garlic.
4. Lay the pounded chicken breasts on a clean surface.
5. Season with salt and pepper.
6. Spoon the spinach mixture onto each one.
7. Roll up chicken to enclose the spinach.
8. Secure with toothpicks.
9. Sear in a large skillet over medium-high heat for 5 minutes on each side.
10. Finish cooking in a 450 degree oven for 10-15 minutes until no longer pink.
11. When you take the pan out of the oven be sure to put an oven mitt over the handle so you don’t burn yourself, because that handle is HOT

Source: https://www.faithfullyfree.com/spinach-stuffed-chicken-breast/