Spinach and Cottage Cheese Stuffed Chicken Breasts

So this recipe came about while Matt was in the hospital a couple years back. We had been in the waiting room and they were showing a video with ways to cook with your kids. So they were making a lasagna and instead of ricotta cheese they used cottage cheese. Well I'm not a big fan of cottage cheese typically but Matt is. So after he came out of the hospital we had bought him some healthier food options to keep in the house. One included cottage cheese.

So one night for dinner I thought to make stuffed chicken breasts. I looked up a recipe and it called for ricotta, however I thought well why don't I try substituting the ricotta for cottage cheese like they did on that video. So I tried it out and it was a hit with Matt and Brandon. So subsequently I have made this one a few times. I tried with ricotta cheese later and I liked it better with the cottage cheese. So either way.

"Life is a banquet, and most poor suckers are starving."

Spinach and Cottage Cheese Stuffed Chicken Breasts

Ingredients (amount of cottage cheese and spinach make approximately 3-4 breasts):
Boneless Chicken Breast per Person you are cooking for
A 16oz tub of Cottage Cheese (I choose low fat but it's your preference)
8oz of Spinach (either a bag of frozen or one can)
1 tablespoon of Nutmeg
1 tablespoon of Minced or Chopped Garlic
1/2 of an onion (red or yellow)
1 teaspoon of dried thyme
1 teaspoon of ground sage
1 teaspoon of paprika
Salt and pepper to taste

First chop onions finely and put into saute pan with garlic and a small amount of olive oil. Add in some thyme and salt and pepper. Saute until onions are browned and soft. Then put to the side to cool.

Drain spinach of all liquids.

In a large mixing bowl, combine the spinach and onions and cottage cheese. Add nutmeg and sage and salt and pepper to taste.

Preheat the oven to 375 degrees.

Take either a baking sheet or casserole dish, grease the pan with butter.

Make a slice horizontally down the side of the chicken breast inwards but do not slice all the way through. (I do not actually roll or stuff in the skin).

Put chicken in dish and stuff as full with cheese and spinach combination as possible. (I like to over-stuff so some is overflowing out)

Top with a small drizzle of olive oil and then sprinkle paprika and salt and pepper on top of breasts.

Cook for 40-45 minutes uncovered in middle rack

Let cool for 5 minutes before serving.

I like to serve a generous amount of the spillage from each breast with each plate. You can serve with mashed potatoes or rice or pasta and the cheese spinach stuffing makes for a great taste with those things.

A lot of this recipe can be modified to your liking. I have added mushrooms to the saute mix and there is a lot you can do. The nutmeg is the key part. Do not go overboard with it but also you want that earthy flavor in it. It really adds something different to the dish.