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Roasted Chicken Breast
with Spinach and Walnuts Stuffing

By Dave Ruel


Gordon Borges

Makes 4 Servings


  • - 4 large fresh chicken breasts, boneless
       and skinless (average 8oz per breast)
  • - 4 cups fresh spinach
  • - 2 Tbsp of garlic
  • - 1/4 cup walnuts crushed
  • - Salt
  • - Fresh ground black pepper
  • - Olive oil (not extra virgin)


  • 1. Pre-heat oven to 400 degrees. Butterfly Chicken Breasts (cut along side and lay out flat leaving attached at one end like a book) and lay out flat on cutting board. You can pound it slightly to flatten a bit if you want.
  • 2. Rub both sides with olive oil and season well with salt and pepper.
  • 3. Lightly wilt spinach in non-stick pan, or if using frozen just thaw.
  • 4. Spread roasted garlic paste onto one half on inside of chicken breasts.
  • 5. Sprinkle with crushed walnuts.
  • 6. Place spinach on top of walnuts.
  • 7. Fold top over and place on a rack fitted inside a sheet pan or roasting pan.
  • 8. Place chicken in oven and bake for 20 minutes on 400. Then reduce heat to 325 and roast for an additional 30 minutes, or until inside stuffing reaches 145 degrees.
  • 9. Let rest for 15 minutes before slicing.

    Nutritional Facts
    (Per Serving)

  • Calories: 407
  • Protein: 55g
  • Carbohydrates: 4g
  • Fat: 19g


About the Author

Dave Ruel is the author of the Anabolic Cooking Cookbook, a competitive bodybuilder, a professional Fitness Coach and Nutritionist.