Let me introduce you to the egg-free revolution, Hampton Creek style! Would you believe that 1.8 trillion eggs laid by chickens each year are produced by miserable confined chickens in rusty cages eating genetically modified feed?!? Those are not happy chickens and they are certainly not producing happy eggs. Well, Hampton Creek is fed up with this inhumane way that the global conventional egg industry is treating chickens and they have come up with a method for producing egg-like, plant-based foods that is cost-effective and delicious. Listen, I’m not saying that you should stop eating eggs, especially if they are farm-fresh and come from chickens that can exercise and eat clean food that has not been modified to fatten them up. Eggs are an incredible source of protein, vitamins and minerals and they make a delicious breakfast, but I definitely think it’s about time we stop buying eggs that come from abused chickens and start thinking about a new way. THAT is the Hampton Creek revolution! Just watch the video of my foodie hero, Andrew Zimmern, touring Hampton Creek headquarters. It’s amazing!

Hampton Creek’s team has identified 11 plants that have the functional capabilities to replace eggs. How cool is that?!? Their first product to hit the market was Just Mayo (they now have Just Cookies too) and that is the product I am featuring AND giving away today! Don’t you just love free food??? The giveaway is at the bottom of this post so after you read (and print out) this recipe using Just Mayo’s garlic flavor, just scroll down to the bottom and enter the giveaway. If you are ready now to buy Hampton Creek Just Mayo, which has an OU kosher certification, the products are currently available at Target and on Amazon. You can also use the Just Find It tab on the Hampton Creek website to find a store near you that carries the brand. This post has been sponsored by Hampton Creek.

Now on to this recipe, which uses garlic flavored Just Mayo to keep the chicken extra moist and delicious. I used to dip my chicken in eggs before coating in crumbs but this egg-free mayo took it to a whole new level. For this recipe I coated the chicken in a mixture of almond flour and flax seeds instead of bread crumbs. It adds tons of flavor without the added carbs and everyone in my family loves it. To be honest, I don’t even tell them that I’ve replaced the crumbs with almond flour and flax and they seriously have no idea.

To add an extra layer to this chicken (you can just coat plain white or dark meat chicken in the mayo and crumbs), I stuffed each piece of chicken breast with sautéed onions, spinach and golden raisins. Each piece of chicken is an entire meal!

I love that chicken breast cooks for less time so dinner is ready faster! And I always make extra so I have leftovers for lunch the next day.

I served my kids dinner with a nice portion of fresh cucumbers from my garden and pesto pasta with cherry tomatoes (also from my garden). You can really just eat the chicken on it’s own since it’s already stuffed with spinach and onions.

Get on board with this revolution! It’s going to take over the world.

‘Just Mayo’ Spinach Stuffed Breaded Chicken
  • 6-8 thin sliced chicken breasts
  • 32 oz. bag frozen spinach, defrosted and drained
  • 1 large onion, chopped
  • 2 Tbsp coconut oil or vegetable oil
  • 1 tsp cumin
  • 1 tsp Old Bay Seasoning
  • 1 tsp garlic powder
  • ½ tsp crushed red pepper flakes
  • salt and pepper, to taste
  • ½ cup chicken stock
  • ¼ cup golden raisins
  • 8 oz. Hampton Creek Garlic “Just Mayo”
  • 2 cups almond flour
  • 1 cup ground flax seeds
  • 1 Tbsp Old Bay Seasoning
  • 1 Tbsp garlic powder
  • *you can also use bread crumbs or crushed French fried onions

  1. Preheat the oven to 375 degrees F. and prepare a baking sheet with cooking spray or oil.
  2. Heat the oil in a large shallow pan over medium heat. Add the onions to the pan and cook for 10 minutes, until translucent. Add the spinach and spices to the pan and cook for 5 minutes. Add the chicken stock and raising and cook for 5 more minutes, until the chicken stock has reduced and the raisins are plump. Set the spinach aside to cool slightly.
  3. In a large bowl, combine the almond flour, flax seeds and spices and set aside.
  4. Pour the Hampton Creek garlic flavored mayonnaise over the chicken breast and rub the mayo all over the chicken until it is fully covered.
  5. One by one, lay out a chicken breast so it is flat, fill the entire inside with the spinach mixture, fold it in half and dip it in the almond flour breading. Place the chicken on the baking sheet and repeat with the other chicken breasts.
  6. Bake the chicken for 45 minutes, until the breading has browned and the chicken is cooked through.
  7. Let cool slightly then enjoy. This chicken reheats very well so make extra for leftovers!


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