Gluten Free Dairy Free Lemon & Spinach Stuffed Chicken
Most stuffed chicken recipes you find are filled with bread, butter and cheese. But don’t worry, you can still have great results without all the gluten and dairy ingredients and still have a delicious beautiful meal. Gluten Free Dairy Free Lemon & Spinach Stuffed Chicken looks fancy but isn’t difficult to make. It has all the flavors of tender spring spinach and fresh basil accompanied by tangy lemon. The simple pan sauce picks up all the extra flavor left behind after cooking the chicken and adds moisture to the dish.
My daughter decided the chicken was giving the spinach and lemon a hug. Go ahead and make hugs for your family’s plate too!
Gluten Free Dairy Free Lemon & Spinach Stuffed Chicken
Author/Source:
adapted from Crystal @ lgfc.ca
Ingredients:
- 24 ounces boneless skinless chicken breasts (each piece 6 ounces)
- 1/2 cup chopped fresh spinach
- 2 tablespoons chopped fresh basil
- 1 large lemon
- 1/2 cup white wine or more gluten free chicken broth
- 1/2 cup gluten free chicken broth
Directions:
Cut a pocket into each chicken breast, going almost all the way through. Mix spinach and basil together in a bowl and set aside. Thinly slice lemon and then cut the slices in half. Dividing between the chicken, fill each chicken breast pocket with the spinach mixture and 2-3 lemon slice halves. Use toothpicks to hold the pockets closed, if desired. Season chicken with salt and pepper. Saute in an oiled skillet until chicken is beginning to brown, about 3 minutes a side. Add the wine and broth mixture to the skillet and bring to a simmer. When the chicken is cooked through, remove from pan to a plate and set aside, keeping chicken warm.
Mix together white wine and chicken broth. Turn heat up to medium high and simmer sauce until it is thickened to desired consistency to drizzle over chicken.
Freezing Directions:
After stuffing chicken breasts, use toothpicks to hold the chicken breast together. Put stuffed chicken into a gallon sized freezer bag. In a quart sized freezer bag mix together white wine and chicken broth. If you have extra lemon slices, add that to the bag also. Remove as much air as possible, seal, and label. Package a larger bag with a smaller bag. Label and freeze.
To serve: Thaw. Season chicken with salt and pepper. Saute in an oiled skillet until chicken is beginning to brown, about 3 minutes a side. Add the wine and broth mixture to the skillet and bring to a simmer. When the chicken is cooked through, remove from pan to a plate and set aside, keeping chicken warm. Turn heat up to medium high and simmer sauce until it is thickened to desired consistency to drizzle over chicken.
Servings: 4
**conversion chart image provided by Erik Spiekermann
This Post will be linked at:
- Tempt My Tummy Tuesday at Blessed With Grace
- Tasty Tuesday at Balancing Beauty and Bedlam
- Tuesdays at the Table with All the Small Stuff
- Delicious Dishes at It’s a Blog Party
- Tip My Tuesday at Tip Junkie
- Slightly Indulgent Tuesday at Simply Sugar and Gluten Free
Oh my, doesn’t that look good! Will have to give it a try.