This gluten free Spinach Stuffed Chicken Breast with Almond and Quinoa makes a delicious, easy family friendly dish. Requiring minimal preparation this stunning dish is ready to eat in less than 45 minutes.
Preheat the oven to 375 F/ 190 C/ gas mark 5. Place the quinoa on a large non-stick baking tray, spreading evenly, without pressing down. Season lightly and set aside.
Cut the top of each chicken breast through the middle slicing 2/3 of the way down. Place the chicken on top of the quinoa. Season each piece and set aside.
Heat up a non-stick pan and fry the spinach for 1 minute or until it wilts (do not cook it). The spinach will release a small amount of water. Transfer both into a blender, add the butter, cream cheese and garlic, season to taste and blitz for a few seconds. Stir in the ground almonds.
Spoon a generous amount of the mixture into each chicken piece. Don't worry if the mixture is a little runny, it will set as it cooks. Any leftover mixture can be drizzled over the quinoa.
Scatter the tomatoes over the quinoa in between the chicken, then sprinkle the almond flakes and drizzle the oil over the whole thing. Bake on the middle oven shelf for 30 minutes.
Remove from the oven and serve.
Quinoa can be cooked ahead and, once cooled, refrigerated (for up to 2-3 days) until you are ready to make the recipe.