Sausage, Mushroom and Spinach Stuffed Chicken

Servings

05 mins

Prep Time

25 mins

Total Time

Gluten Free

Amount / Quantity	Ingredients
1 tablespoon	Olive Oil, or avocado oil
6	All Natural Little Pork Sausage Links, thawed and chopped
1/4 cup	Onion, minced
2 cloves	Garlic, 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

Preheat oven to 400°F. Use 9 x 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.