Spinach and Cheese Stuffed Chicken Breast

Name: Spinach and Cheese Stuffed Chicken Breast
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 3 servings
Ingredients: 3 medium/large chicken breasts; 1 teaspoon paprika; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 tablespoon butter; 3 cloves garlic; 4 ounces (115g) fresh spinach; 2 ounces (60g) cream cheese; 1 ¼ cups (125g) shredded mozzarella; 2 tablespoons grated parmesan; 2 tablespoons Frying oil; salt and pepper

User Reviews

0.0

0 reviews

Unrated

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings
3 servings
Calories
370 kcal
Course
Main Course
Cuisine
American

Spinach and Cheese Stuffed Chicken Breast

Yael Holden

Report

Perfect for any time of day, this recipe delivers great flavor effortlessly.

Share:

I Made This!

Be the first!

Print

3 people printed this

Save this

Be the first!

Ingredients

Servings

3 medium/large chicken breasts
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon butter
3 cloves garlic finely chopped
4 ounces (115g) fresh spinach
2 ounces (60g) cream cheese
1 ¼ cups (125g) shredded mozzarella divided 1/4 c + 1 c
2 tablespoons grated parmesan
2 tablespoons Frying oil
salt and pepper to taste

Add to Shopping List

Instructions

Preheat the oven to 400°F (200°C).
Slightly pound the thickest part of the chicken breast. Cut a slit in the chicken creating a pocket (cut the chicken breast horizontally, but not all the way through, see photos in the body of the post for a reference). If the chicken breasts have tenderloins attached, remove them and use them in another dish.
Season the chicken breast with salt, pepper, paprika, onion powder, and garlic powder. You can proceed with the recipe right away, or let the chicken marinate for an hour (or longer) for a juicier result.
Heat butter in a pan (preferably a pan that you can put in the oven, but not necessarily) over medium heat and add garlic. Cook for 30 seconds, until garlic is fragrant.
Add spinach and cook until wilted and all the excess liquid is evaporated.
Transfer to a cutting board and squeeze out as much liquid as possible using paper towels. Chop the spinach and add to a medium bowl. Add cream cheese, 1/4 cup of shredded mozzarella, and parmesan cheese. Stir until combined and season with salt and pepper.
Divide the spinach mixture between each chicken breast, filling each pocket with the mixture. Close the pocket with toothpicks (it doesn't have to be completely closed).
Wipe the pan with paper towels and add the oil. Heat over medium heat. When hot add the chicken and sear on one side until browned, flip over and cook for 2-3 minutes.
Top with the remaining mozzarella cheese (1 cup) and cover the pan with a piece of aluminum foil.
Bake for about 20 minutes, or until the chicken is cooked through. It’s best to check with a thermometer. I use a grill thermometer, baking the chicken with the probe inserted while the thermometer stays outside the oven, with the wire running through the oven door. This allows me to monitor the internal temperature in real time. I remove the chicken when it reaches 160°F (71°C), as it will rise to the safe temperature of 165°F (74°C) while resting.
Let the chicken rest for 5-10 minutes before slicing and serving.
Enjoy!