Stuffed Chicken Breast (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 chicken breasts, no skin or bones (weighing 6-8 oz each)
→ Filling
02 -
1 cup of shredded cheese (feta, cheddar, or mozzarella)
03 -
Spinach, cooked and chopped, 2 cups
04 -
A couple of garlic cloves, finely chopped
05 -
8 ounces of cream cheese
06 -
1 tablespoon chopped fresh herbs (parsley, thyme, or basil)
07 -
Season with salt and pepper as preferred
→ Seasoning for Chicken
08 -
Sprinkle salt and pepper as needed
09 -
Garlic powder, 1 teaspoon
10 -
Paprika, 1 teaspoon
11 -
2 tablespoons olive oil
# Instructions:
01 -
Turn your oven to 375°F (190°C) and let it heat up. This way, everything cooks evenly later on.
02 -
Sandwich each chicken breast in plastic wrap or parchment. Give it a few gentle taps with a rolling pin or mallet until it’s all one thickness, about 1/2 inch. This makes it easier to stuff and cook properly.
03 -
Grab a bowl and stir together cream cheese, spinach, garlic, shredded cheese, chopped herbs, plus a sprinkle of salt and pepper. Blend until smooth and creamy.
04 -
Put about 1/3 cup of the spinach-cheese mix in the middle of a flattened chicken breast. Roll it up tight, folding the sides in first. Secure with toothpicks or tie with kitchen twine to keep it all tucked in.
05 -
Brush each rolled-up chicken with olive oil. Sprinkle on paprika, garlic powder, and some salt and pepper. This adds flavor and makes them look great after baking.
06 -
Pop the stuffed chicken into a baking dish, placing the seam-side down. Bake for 25 to 30 minutes in your preheated oven, until they're golden and fully cooked. Use a meat thermometer to confirm they hit 165°F (74°C).
# Notes:
01 -
Pick chicken breasts that are all roughly the same size so they cook evenly.
02 -
If you’re using frozen spinach, squash out all the extra water first.
03 -
You can assemble these ahead of time and store in the fridge until baking.
04 -
After baking, let the chicken sit for 5 minutes to lock in the juices before slicing.