Sausage, Mushroom and Spinach Stuffed Chicken
Recipe by Paleo Running Momma.
Your New Go-To Weeknight Dinner
Savory sausage, mushroom, and spinach stuffing baked in seasoned chicken breasts makes this a protein packed, filling meal that’s Paleo and Keto friendly!
Ingredients
- 1 tablespoon olive oil, or avocado oil
- 6 Jones Dairy Farm All Natural Little Pork Sausage Links, thawed and chopped
- 1/4 cup onion, minced
- 1 1/2 cups white mushrooms, chopped
- 1 1/2 cups fresh spinach, roughly chopped
- sea salt and black pepper, to taste
- large pinch crushed red pepper, or to taste
- 4 medium boneless chicken breasts
- 1 tablespoon olive oil or avocado oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon paprika
Directions
Preheat oven to 400°F. Use 9×13 baking dish for recipe.
Heat large skillet over medium heat. Add oil. Add chopped sausage. Cook, stirring, 2-4 minutes or until browned.
Add onion. Cook until softened. Add garlic and mushrooms. Cook, stir until fragrant and mushrooms are softened. Add spinach. Stir to wilt and heat through. Season with salt, pepper, and crushed red pepper. Set aside.
Drizzle oil all over chicken. Season with sea salt, onion powder and garlic powder. Slice each breast on side about halfway through to create pocket for stuffing. Fill each with even amount of stuffing. Place in baking dish. Bake in preheated oven 20 minutes or until chicken is cooked through (juices run clear, no longer pink in center.)
Serve right away and enjoy!
Note: Filling can be made ahead of time and refrigerated for up to 2 days before using.
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