Stuffed Chicken Breast (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 boneless, skinless chicken breasts (6-8 ounces each)
→ Filling
02 -
8 oz cream cheese
03 -
2 cups spinach, cooked and chopped
04 -
2 cloves garlic, minced
05 -
1 cup shredded cheese (mozzarella, cheddar, or feta)
06 -
1 tablespoon fresh herbs, chopped (basil, parsley, or thyme)
07 -
Salt and pepper to taste
→ Seasoning for Chicken
08 -
2 tablespoons olive oil
09 -
1 teaspoon paprika
10 -
1 teaspoon garlic powder
11 -
Salt and pepper to taste
# Instructions:
01 -
Begin by preheating your oven to 375°F (190°C). This ensures that your chicken will cook evenly and thoroughly.
02 -
Place each chicken breast between two pieces of plastic wrap or parchment paper. Use a meat mallet or rolling pin to gently pound the chicken breasts to an even thickness, about 1/2 inch. This helps the chicken cook evenly and makes it easier to stuff.
03 -
In a mixing bowl, combine the cream cheese, cooked spinach, minced garlic, shredded cheese, fresh herbs, salt, and pepper. Mix until all ingredients are well combined and creamy.
04 -
Take a pounded chicken breast and place about 1/3 cup of the filling in the center. Carefully fold the sides of the chicken over the filling, then roll it up tightly from one end to the other. Secure the stuffed chicken with toothpicks or kitchen twine to hold the filling inside during cooking.
05 -
Brush the outside of each stuffed chicken breast with olive oil, then season generously with paprika, garlic powder, salt, and pepper. This will enhance the flavor and give a beautiful color to the chicken when cooked.
06 -
Place the stuffed chicken breasts seam-side down in a baking dish. Bake in the preheated oven for about 25-30 minutes, or until the chicken is golden brown and cooked through. To ensure it's done, use a meat thermometer to check that the internal temperature has reached 165°F (74°C).
# Notes:
01 -
Choose chicken breasts of uniform size for even cooking.
02 -
If using frozen spinach, be sure to squeeze out excess moisture before adding to the filling.
03 -
You can prepare these ahead of time and refrigerate until ready to bake.
04 -
Let the chicken rest for 5 minutes after baking before serving to keep the juices inside.