Cheesy Spinach Stuffed Chicken Breast Recipe

Cheesy Spinach Stuffed Chicken Breast

This recipe is a cheesy and flavorful take on classic spinach stuffed chicken. It’s perfect for a weeknight meal and can be easily customized to your preferences.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 shallot, finely chopped
• 2 cloves garlic, minced
• 3 cups chopped fresh spinach
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• ½ teaspoon red pepper flakes (optional)
• 4 ounces cream cheese, softened
• ½ cup grated Parmesan cheese
• 4 ounces shredded mozzarella cheese
• Toothpicks

Cooking Guide:

1. Preheat your oven to 425°F (220°C).
2. Make the stuffing: Heat olive oil in a large skillet over medium heat. Add the shallot and garlic, cooking until softened and fragrant, about 2 minutes. Add the chopped spinach and cook until wilted, about 3 minutes. Season with salt, pepper, oregano, thyme, and red pepper flakes (if using). Remove from heat and let cool slightly.
3. Prepare the chicken: In a small bowl, combine the softened cream cheese, Parmesan cheese, and cooled spinach mixture.
4. Lay each chicken breast flat on a cutting board. Using a sharp knife, carefully cut a horizontal pocket into the thickest part of each breast, but don’t cut all the way through. Open the pocket like a book.
5. Stuff and seal: Season the chicken breasts with salt and pepper. Divide the spinach mixture evenly among the chicken breasts, stuffing them into the pockets. Use toothpicks to close the pockets securely.
6. Sear and bake: Heat a large oven-safe skillet over medium heat. Sear the stuffed chicken breasts for 2-3 minutes per side, until golden brown. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
7. Serve: Remove the chicken from the oven and let it rest for a few minutes before serving. Garnish with additional Parmesan cheese or chopped fresh herbs, if desired.

Tips:

• For added flavor, marinate the chicken breasts in Italian dressing or lemon juice for 30 minutes before stuffing.
• Use a meat mallet to pound the chicken breasts to an even thickness before stuffing. This will help them cook more evenly.
• If you don’t have toothpicks, you can use kitchen twine to secure the chicken pockets.
• To make this recipe ahead of time, assemble the stuffed chicken breasts and store them in the refrigerator for up to 24 hours before baking.
• Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through.

Enjoy this delicious and cheesy Cheesy Spinach Stuffed Chicken Breast recipe!