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Annika's Stuffed Chicken Breasts
Rate Annika's Stuffed Chicken Breasts
Avg. rating 5 from 5 votes.
Category: Main Dishes
# of Servings: 5
Recipe Created By: Amy Hugon
5-6 boneless, skinless chicken breasts
2 10 oz pkgs spinach, cooked and drained
2 slices gluten-free bread
1/2 cup Nutty Rice Cereal
3 Tbsp Egg Replacer
1/3 cup water
1/2 cup finely chopped pork-free turkey ham
1 tsp poultry seasoning
1 tsp garlic powder
to taste salt and pepper
1/4 to 1/2 cup raisins (optional)
Thaw chicken breasts if frozen. With a very sharp knife, cut each breast in half horizontally, leaving the last bit connected, so that you can open it up (butterfly) to twice it's size.
Toast the bread; run the toast through a food processor or blender. Put crumbs in a large bowl. Run cereal (or additional toast) through food processor; add those crumbs to the bread crumbs. Add in the spinach, ham, poultry spice, garlic, raisins (if desired) and Egg Replacer/water mixture. Stir all together.
Put several large spoonfuls on one side of each chicken breast. Fold the other side of each breast on top, and set the filled breasts in a rectangular casserole dish. Sprinkle with salt and pepper if desired.
Bake at 400 °F. for about 45 minutes or until meat is done completely.
Serve with rice. This is also good with shredded cheese if that is acceptable with your allergy set.
If Nutty Rice Cereal is not safe or unavailable, you can substitute any other crunchy rice cereal, or an additional 2 slices of gluten-free bread
There are many egg-free products and foods available to make your recipes free of eggs. Find out more about egg substitutions
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Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions
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