Stuffed Tuscan Chicken 😊🍽️
Ingredients:
For the Chicken:
4 boneless, skinless chicken breasts
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon Italian seasoning
½ teaspoon garlic powder
1 tablespoon olive oil
For the Filling:
1 cup fresh spinach, chopped
½ cup sun-dried tomatoes, chopped
½ cup cream cheese, softened
½ cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
2 cloves garlic, minced
For the Sauce (Optional but Recommended):
1 tablespoon butter
1 cup heavy cream
½ cup chicken broth
¼ teaspoon red pepper flakes (optional)
¼ cup grated Parmesan cheese
Instructions:
Prepare the Chicken:
Preheat your oven to 375°F (190°C).
Using a sharp knife, slice a pocket into the side of each chicken breast, being careful not to cut all the way through.
Season both sides of the chicken with salt, pepper, Italian seasoning, and garlic powder.
Make the Filling:
In a bowl, mix the chopped spinach, sun-dried tomatoes, cream cheese, mozzarella, Parmesan, and minced garlic until well combined.
Stuff the Chicken:
Spoon the filling evenly into each chicken breast pocket.
Secure with toothpicks if needed to keep the filling inside.
Sear the Chicken:
Heat olive oil in a large oven-safe skillet over medium heat.
Sear the chicken for 2-3 minutes per side until golden brown.
Bake the Chicken:
Transfer the skillet to the preheated oven and bake for 18-20 minutes or until the chicken reaches an internal temperature of 165°F (75°C).
Make the Sauce (Optional):
While the chicken bakes, melt butter in a pan over medium heat.
Add heavy cream, chicken broth, red pepper flakes, and Parmesan cheese. Simmer for 3-5 minutes until slightly thickened.
Serve:
Remove the chicken from the oven and let it rest for 5 minutes.
Drizzle the creamy sauce over the chicken or serve on the side.
Serving Suggestions:
Pair with roasted vegetables, mashed potatoes, or a fresh salad.
Serve over pasta for a complete meal.
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