Quick & Easy Paleo Dinner - Stuffed Chicken Breasts with Squash Gratin

I have added a new low-carb chicken dish to my rotation. My friend Ashley shared this recipe with me. As always, I had to modify based on what I had on hand. I think both the chicken "stuffing" and what you add to the gratin could be made very creative. Use what you & have fun creating new variations. 

Also, as always, I didn't think to take pictures during the prep process. I never know how things will turn out and if they'll even be "picture worthy" and this was one of those days.

Stuffed Chicken Breasts
Ingredients:
3 large chicken breasts
8 oz. fresh baby spinach
1 clove garlic, minced
3/4 cup shredded cheese of your choice (I used an Italian Blend)
Salt & Pepper to Taste

Directions:
Clean & chop up the spinach. Heat olive oil to medium in a saute pan. Add the garlic and baby spinach and cook on low-med until spinach is wilted and garlic is aromatic. Remove from heat & transfer to a bowl. Strain any extra liquid left from the cooking process. Add your cheese or choice of stuffing (you could add diced ham, bacon, etc.)  

Using a small, sharp knife, carefully cut a deep slit through the side of each chicken breast (stopping about 1/2" from the opposite side) to create your stuffing pocket. Place 2-3 TBSP. of the spinach/cheese mixture to the chicken breast pocket. Secure with toothpicks. Salt & pepper the outside of your breasts to taste. 

Grill your chicken on medium heat, turning once after surface has browned. Grill your chicken until the internal temp reaches 165 degrees. Remove toothpicks before serving.

Squash Gratin (original recipe can be found here)
Ingredients:
4 TBSP butter
2 large zucchini, shredded - water pressed out using cheesecloth 
2 medium yellow squash, shredded - water pressed out
2 cups cooked spaghetti squash (if don't have all 3 kinds of squash, just make up the difference with what you do have)
2 tsp. fresh garlic, minced
4 medium shallots, mined (or onion if you prefer stronger flavor)
1 cup heavy cream
2/3 cup cheddar cheese, shredded (or pepper jack might be a good choice, again, use what you have)
1/2 cup Parmesan cheese
1/4 tsp. oregano
Salt & Pepper to taste
Crushed red pepper flakes to taste
Green onions, sliced, for garnish

Directions:
Preheat oven to 400 F. 

Heat a large, deep pot to medium heat and add the butter. Once the butter melts, saute the shallots and garlic until the shallots are translucent (a minute or two.)

Add the zucchini, squash, heavy cream, salt, pepper, oregano, and Parmesan cheese. Let teh mixture cook on the stovetop for 8-10 minutes, until the mixture is bubbly. Be careful not to get this too hot or it will scorch the cream & stir constantly. 

Transfer your squash/cream/cheese mixture to a greased 2 quart baking dish. Mix in most of the cheddar cheese. Sprinkle the rest of the cheddar on top. 

Bake for 10-14 minutes, or until the cheese is bubbly and golden brown. Garnish with green onions if desired.