After living off chicken breasts for a couple months, I was getting sick of eating the same old cooked chicken breasts. This was an easy way to spice up any plain chicken breast.
1 container Green Valley Organics cream cheese (lactose free)
1 bag baby spinach
1 package chicken breasts ( about 4 or 5 breasts)
Preheat 350° F
To prepare the chicken, butterfly the breast leaving 1/2-1/4 inch seam.
In a small pan drizzle olive oil and heat on medium. Add the spinach and cook, stirring constantly. The spinach should start to shrink. Remove from heat.
In a small bowl, add the cream cheese and spinach, mix till combined.
Place spinach cream cheese mixture in the chicken breast and fold over. Place into baking dish and season breasts with salt/pepper.
Bake for 30-40 minutes until chicken is done.
I served with a bed of asparagus and homemade bacon bit topping*
* Homemade Bacon Bit Topping is cubed bacon pieces and fry them until crispy. Drain fat with paper towels.