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One-Skillet Low-Fodmap Spinach, Sun-Dried Tomato & Feta Stuffed Chicken Breasts; Gluten-Free
Ingredients
  • 4 pieces (20 to 24 ounces) boneless, skinless chicken breasts
  • ½ teaspoon kosher salt
  • ¾ teaspoon paprika
  • subheading: For filling:
  • 1 cup (50g) chopped baby spinach
  • 1 & ½ cups (75 g) is one low-FODMAP serving
  •  
  • ½ cup (27 g) sundried tomatoes in oil, drained and chopped
  • 8 grams of sun dried tomatoes is one low-FODMAP serving
  • ⅔ cup crumbled feta cheese
  • Only trace amounts of FODMAPs are found in feta cheese
  •  
  • ¼ cup (5 g) chopped fresh basil
  • This is about one standard package, once you remove the stems
  •  
  • 2 tablespoons  low-FODMAP, gluten-free breadcrumbs or panko
  • 1 tablespoon (3 g) chopped fresh oregano
  • 1 tablespoon green scallion tips or chives
  • 1 tablespoon grated Parmesan cheese
  • I prefer to grate this fresh, rather than use the packaged variety for better flavor
  •  
  • ¼ teaspoon kosher salt
  • 2 tablespoons and 2 teaspoons garlic-infused olive oil; divided
  • Infused oils are safe to consume on the low-FODMAP Diet, since FODMAPs are not soluble in oils.  See my low-FODMAP Top 11 Tips for other know-how!
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