Spinach Stuffed Chicken Breast

Name: Spinach Stuffed Chicken Breast
Prep time: 20 min
Cook time: 20 min
Total time: 1 h
Yield: 4 serving
Ingredients: 1 teaspoon salt; 1 teaspoon ground black pepper; 1 teaspoon ground Italian herbs; ½ teaspoon paprika powder; 4 boneless and skinless chicken breasts; 2 tablespoons olive oil; 2 tablespoons butter; ½ vidalia onion; 18 ½ ounces (524g) sun-dried tomatoes; 3 cloves garlic; 2 cups (60g) spinach; 2 cups (113g) freshly shredded mozzarella cheese; 1 cup (246g) ricotta cheese

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Prep Time
20 mins
Cook Time
20 mins
Additional Time
20 mins
Total Time
1 hr
Servings
4
Calories
878 kcal
Course
Main Course

Spinach Stuffed Chicken Breast

Jasper Henson

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A flavorful and impressive that requires minimal prep work.

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Ingredients

Servings

1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon ground Italian herbs
½ teaspoon paprika powder
4 boneless and skinless chicken breasts dried very well
2 tablespoons olive oil
2 tablespoons butter
½ vidalia onion diced
18 ½ ounces (524g) sun-dried tomatoes drained and diced
3 cloves garlic finely minced
2 cups (60g) spinach stems removed
2 cups (113g) freshly shredded mozzarella cheese
1 cup (246g) ricotta cheese

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Instructions

In a small bowl, combine salt, pepper, Italian herbs, and paprika. Set aside.
Carefully cut a lengthwise slit into each chicken breast to create a pocket. Be careful not to cut all the way through.
Season both the inside and outside of the chicken breasts with the spice mixture.
In a large oven-safe skillet, heat the butter and oil over medium heat.
Add the chicken to the pan and cook without moving it for 3-4 minutes. It should begin to turn a rich caramel color.
Flip the chicken over and cook for 3-4 minutes on the other side. The chicken will not be cooked all the way through.
Place the browned chicken on a pan, then drain all but 2 teaspoons of the oil from the pan and place it back on the stove.
Reduce the heat to low-medium, add the onions and cook for about 5 minutes, or until they have softened and caramelized.
Stir in the sun-dried tomatoes and garlic and cook for 30 seconds or until the garlic becomes fragrant.
Add in the spinach and cook just until the spinach has started to reduce down (15-30 seconds), then remove from the heat and let it cool for 5 minutes.
While the spinach mixture cools, preheat the oven to 400F / 204C.
In a large bowl, combine the mozzarella and ricotta cheese. Then add in the cooled spinach mixture and stir to combine.
Gently open the pocket in the chicken breast and add 2-3 tablespoons of the mixture to "stuff" the middle of the chicken breast. Close the pocket with toothpick and place back into the skillet.
Repeat the process with the remaining chicken breasts, and spread any leftover filling mixture on the tops of the chicken.
Bake the stuffed chicken breasts for 15-20 minutes or until the internal temperature reads 165F / 74C when a meat thermometer is inserted into the thickest part of the chicken.
Let the chicken rest for 10 minutes before serving. Top with freshly minced parsley for garnish, if desired.

Notes

Dry your chicken breast really well with paper towels before seasoning and searing.
If using frozen spinach, thaw the spinach completely and remove as much excess water as possible.
You may have to sear the chicken in batches depending on how large your pan is.
Easily double this recipe for a large family or for serving guests.
Have plenty of toothpicks ready to seal the chicken and prevent the filling from oozing out.
Don’t overcook the chicken and it will be juicy and tender.
Dry your chicken breast really well with paper towels before seasoning and searing.
If using frozen spinach, thaw the spinach completely and remove as much excess water as possible.
You may have to sear the chicken in batches depending on how large your pan is.
Easily double this recipe for a large family or for serving guests.
Have plenty of toothpicks ready to seal the chicken and prevent the filling from oozing out.
Don’t overcook the chicken and it will be juicy and tender.
Cook until an instant thermometer reads 165F / 74C when inserted into the thickest part of the chicken.
Storage - keep leftovers in an airtight container inside the fridge for 3 days.

Nutrition Information

Show Details

Calories 878kcal (44%) Carbohydrates 81g (27%) Protein 63g (126%) Fat 40g (62%) Saturated Fat 18g (90%) Polyunsaturated Fat 4g Monounsaturated Fat 14g Trans Fat 1g Cholesterol 163mg (54%) Sodium 1505mg (63%) Potassium 5181mg (148%) Fiber 17g (68%) Sugar 52g (104%) Vitamin A 3549IU (71%) Vitamin C 60mg (67%) Calcium 600mg (60%) Iron 14mg (78%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 878 kcal

% Daily Value*

Calories	878kcal	44%
Carbohydrates	81g	27%
Protein	63g	126%
Fat	40g	62%
Saturated Fat	18g	90%
Polyunsaturated Fat	4g	24%
Monounsaturated Fat	14g	70%
Trans Fat	1g	50%
Cholesterol	163mg	54%
Sodium	1505mg	63%
Potassium	5181mg	110%
Fiber	17g	68%
Sugar	52g	104%
Vitamin A	3549IU	71%
Vitamin C	60mg	67%
Calcium	600mg	60%
Iron	14mg	78%