Spinach stuffed chicken is one of the recipes Gary requests frequently. I’ve made it before, and it was very simple and tasty. I’ve since then modified the recipe slightly to reflect his new diet.
I’ve used tofu before with success, and this was another successful recipe using it. It mimicked the consistency and taste of cheese quite well. Like before, I made this on my George Foreman grill.
Spinach and Tofu Stuffed Chicken Breast
1 lb skinless chicken breast
3 cloves garlic, minced
1/2 cup water
1 10 oz frozen leaf spinach, thawed and squeezed dry
red pepper flakes
6 oz firm tofu (half a pack of Mori Nu tofu)
salt and pepper to taste
Spray a nonstick pan with cooking spray. Set to medium heat and add garlic. Sauté for 1-2 minutes. Add spinach and water. Loosen the spinach, cover and cook for 5 minutes. After 5 minutes, uncover, stir to loosen the spinach. Add big pinches of salt and red pepper flakes. Cover and cook for another 5 minutes.
Meanwhile, butterfly the chicken. Cover with saran wrap and pound thin with a meat mallet. Sprinkle salt on both sides.
In a small food processor, mix tofu until smooth, about 10 seconds. Add dashes of salt and pepper. Mix in with the spinach at the last 2 minutes of cooking.
Fill the inside of half the chicken with the spinach mixture. Fold over other side of chicken over the spinach. Transfer to the George Foreman grill and cook for 7-9 minutes depending on the thickness of your chicken.
Remove from grill, let sit for 5 minutes, slice and serve.