Spinach Stuffed Chicken Breast
User Reviews
5
-
Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
4
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Calories
440 kcal
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Course
Main Course
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Cuisine
American
Spinach Stuffed Chicken Breast
Description
This Spinach Stuffed Chicken Breast recipe begins by creating a pocket in each boneless breast. A mixture of well-drained chopped spinach, fontina cheese, roasted red peppers, shaved onion, minced garlic, smoked paprika, and salt is prepared for the stuffing. The filling combines creamy, savory, and slightly smoky flavors.
The mixture is evenly packed into the sliced chicken breasts, which are then drizzled with olive oil and seasoned with salt and pepper. The chicken is baked at 350°F until the cheese bubbles and the chicken is thoroughly cooked, resulting in a moist interior and tender texture. The filling melts inside, providing a rich contrast to the lean chicken meat.
Serve warm as a main course. Leftovers should be stored in an airtight container in the refrigerator and gently reheated to preserve texture and flavor.
Ingredients
- 4 chicken breast about 2 1/2 pounds total, boneless
- 2 cups fontina cheese or gouda, shredded
- 9 ounces spinach thawed, frozen, chopped
- 1/3 cup roasted red pepper chopped
- 2 tablespoons onion shaved
- 1 clove garlic minced
- 1/2 teaspoon smoked paprika
- 1 tablespoon olive oil
- salt and pepper
Instructions
- Preheat the oven to 350 degree F. Line a rimmed baking sheet with parchment paper. Lay the chicken breasts flat on the baking sheet. Starting from one side, cut a deep slit (or pocket) into each chicken breast, parallel to the baking sheet, leaving three sides intact. Try to make the cut even so the attached edges are all about 1/2-inch thick.
- Squeeze as much moisture out of the thawed spinach as possible. Then mix the spinach, shredded cheese, red peppers, shaved onion, garlic, paprika, and 1/4 teaspoon salt together in a mix bowl.
- Stuff the mixture evenly into the chicken breasts, turning them upright, so the stuffing is facing up. Drizzle each breast with olive oil and sprinkle generously with salt and pepper.
- Bake for 25 minutes, until the cheese is bubbly and the chicken is cooked through at the thickest point. Serve warm!
Notes
- Ensure excess moisture is squeezed out of thawed spinach to prevent soggy stuffing.
- Leftover stuffed chicken breast can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat leftovers carefully in the microwave to maintain texture and warmth.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 440 kcal
% Daily Value*
| Serving | 1breast | |
| Calories | 440kcal | 22% |
| Carbohydrates | 5g | 2% |
| Protein | 43g | 86% |
| Fat | 27g | 42% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 148mg | 49% |
| Sodium | 866mg | 36% |
| Potassium | 698mg | 15% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 8300IU | 166% |
| Vitamin C | 10.9mg | 12% |
| Calcium | 456mg | 46% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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