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Before you jump to Chicken stuffed with spinach and goat cheese recipe, you may want to read this short interesting healthy tips about Strength Boosting Snack foods.

Healthy and balanced eating promotes a feeling of health and wellbeing. If we eat more healthy snacks and less of the bad ones we generally feel much better. A salad tends to make us feel much better than a piece of pizza (physically in any case). This is often a problem, nevertheless, when it comes to eating between goodies. You can spend hours at the supermarket searching for an ideal snack foods to allow you to feel healthy. Here are some healthy snacks which you can use when you need a fast pick me up.

One of the most popular treats is low fat yogurt. The fact is, lots of people will substitute a container of yogurt for a healthy lunch-something we really do not recommend. Low fat yogurt would make a wonderful snack, nevertheless. It is a protein-rich supply of wholesome nutritional vitamins. Yogurt is often eaten to help maintain the digestive system because it is so easily digestible by many people. Yogurt unites beautifully with nuts as well as seeds. It’s an easy way to minimize sugar while still enjoying a yummy snack.

A large assortment of quick health snacks is easily obtainable. Deciding to live a healthy way of life can be as simple as you want it to be.

We hope you got insight from reading it, now let’s go back to chicken stuffed with spinach and goat cheese recipe. To make chicken stuffed with spinach and goat cheese you need 6 ingredients and 7 steps. Here is how you achieve that.

The ingredients needed to cook Chicken stuffed with spinach and goat cheese:

1. Get 2 tsp Extra Virgin Olive Oil
2. Prepare 1 Garlic clove (minced)
3. Provide 1/2 bunch Spinach, hard stems removed
4. You need 2 (6 oz) thick chicken breast, skinless and boneless
5. Prepare 2 oz Low-fat goat cheese (crumbled is great)
6. Get 1 Salt and pepper to taste

Steps to make Chicken stuffed with spinach and goat cheese:

1. Preheat oven 400°F
2. In large skillet cook oil and garlic for 1 minute
3. Add spinach and cook until it wilts and water evaporates. (about 2-4 minutes)
4. Season with salt and pepper and transfer to plate. Towel out skillet
5. Remove excess fat from chicken and butterfly cut it. Evenly fill with spinach and cheese. Then seal the chicken
6. Season outside with salt and pepper.
7. Transfer to baking dish and cook for 25 min, broil on high for a few minutes before taking out of the oven

In a medium size bowl, mix the goat cheese and the cream cheese together until smooth. Stir the spinach, artichoke hearts, sun-dried tomatoes, basil, kosher salt and freshly ground black pepper into the cheese mixture until combined. Pat the chicken dry with a paper towel. Stuff each slit with spinach/goat cheese mixture. Generously salt and pepper top of chicken breast and season with paprika.

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