Stuffed Chicken Breast (Printable Version)
# What You’ll Need:
→ Main Ingredients
01 -
4 boneless skinless chicken breasts
02 -
Salt and pepper to taste
03 -
½ teaspoon paprika
04 -
1 tablespoon olive oil
→ Filling Ingredients
05 -
2 teaspoons olive oil
06 -
3 cups packed spinach, roughly chopped
07 -
4 cloves garlic, minced
08 -
1/3 cup sun-dried tomatoes, drained and chopped
09 -
4 oz. cream cheese, softened
10 -
1 cup shredded mozzarella
11 -
1/3 cup Parmesan, grated
12 -
½ teaspoon dried basil
13 -
½ teaspoon dried oregano
14 -
¼ teaspoon onion powder
15 -
1 pinch red pepper flakes
# Steps to Follow:
01 -
Preheat the oven to 375°F. Heat 1-2 teaspoons olive oil in a large skillet over medium heat. Add spinach and garlic, cook until wilted (3-4 minutes). Let cool. Combine spinach/garlic, sun-dried tomatoes, and remaining filling ingredients in a bowl. Stir gently and set aside.
02 -
Pat chicken breasts dry. Use a paring knife to create a pocket for stuffing without cutting through. Stuff each chicken breast with approximately ½ cup filling. Sprinkle chicken with salt, pepper, and paprika.
03 -
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear two chicken breasts at a time until golden on each side (2-3 minutes per side). The chicken should cook halfway up, but the inside will remain uncooked.
04 -
Transfer chicken to an oven-safe skillet or baking dish. Bake at 375°F for 17-20 minutes, or until the thickest part of the chicken reaches 165°F. Let rest for 5 minutes before serving.
# Additional Notes:
01 -
Use reserved oil from sun-dried tomatoes for extra flavor.
02 -
Sear the chicken in an oven-safe skillet to save transferring.
03 -
Tenderize thick chicken breasts for even cooking.
04 -
Shred cheese from a block for better melting.
05 -
Toothpicks can be used to secure stuffing, but the cream cheese helps keep it in place.