1 bag of spinach
2 cloves garlic
1 tablespoon olive oil
Juice from 1 Lemon, to taste
2 cups cooked spinach
2 cups parmesan cheese
4 chicken breasts
½ cup butter
1 (8 ounce) package cream cheese
2 cups milk
2 pinches freshly grated nutmeg
1 1/2 cups freshly grated Parmigiano-Reggiano cheese
- Preheat oven to 400˚F / 200˚ C.
- Sauté spinach in garlic and olive oil. Add lemon juice to taste.
- Cut a slit on the side of the chicken breast. Stuff ½ cup each of spinach and parmesan in chicken breast. Season with salt & pepper and secure with toothpicks.
- Transfer stuffed chicken breast to a baking sheet and roast for 30 - 40 minutes, or until cooked through
- Combine all the ingredients for the alfredo sauce in a saucepan while whisking at a low-medium heat.
- Remove chicken from oven and smother in alfredo sauce. Toss with fettuccine or pasta of choice.