Stuffed Chicken Breast
This Stuffed Chicken Breast features a creamy 3-cheese blend with spinach, herbs, and sun-dried tomatoes.
Equipment
- large skillet
- sharp paring knife
- oven
Ingredients
Chicken
- 4 pieces boneless skinless chicken breasts
- to taste Salt
- to taste Pepper
- 0.5 teaspoon paprika
- 1 tablespoon olive oil
Filling
- 2 teaspoons olive oil
- 3 cups spinach packed, roughly chopped
- 4 cloves garlic minced
- 0.33 cup sun-dried tomatoes drained and chopped
- 4 oz cream cheese softened
- 1 cup shredded mozzarella see notes
- 0.33 cup Parmesan grated
- 0.5 teaspoon dried basil
- 0.5 teaspoon dried oregano
- 0.25 teaspoon onion powder
- 1 pinch red pepper flakes
Instructions
Prepare Filling
- Preheat oven to 375° F.
- Add 1-2 teaspoons oil in a large skillet over medium heat. Add the spinach and garlic and cook until wilted, 3-4 minutes. Let cool.
- Set the spinach/garlic and sun-dried tomatoes aside. Combine remaining filling ingredients, then gently stir in the spinach/garlic and tomatoes. Set aside.
Prepare Chicken
- Pat the chicken dry. Use a sharp paring knife to create a pocket for the stuffing.
- Stuff each chicken breast with the filling. Sprinkle the top of the chicken with salt, pepper, and paprika.
- Heat oil in a large skillet over medium-high heat. Once the oil is glistening and hot, add 2 chicken breasts at a time and sear each side until golden, 2-3 minutes.
Bake
- If your skillet is not oven safe, transfer the chicken to a baking dish.
- Bake uncovered at 375° for 17-20 minutes, or until the thickest part of the chicken reaches 165°. Rest for 5 minutes prior to serving.
Notes
If your breasts are thick, tenderize with a meat mallet to thin it out slightly. Shredded cheese from a block works best. Additional options include sautéed mushrooms and bacon.
Nutrition
Serving: 1pieceCalories: 559kcal
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