Spinach and Cream Cheese Stuffed Chicken Breast
Ingredients:
4 boneless, skinless chicken breasts
1 tablespoon olive oil
1 teaspoon Italian seasoning
1/2 teaspoon paprika
Salt and freshly ground black pepper, to taste
For the Filling:
4 ounces cream cheese, softened
1 cup fresh spinach, chopped
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
2 cloves garlic, minced
1/4 teaspoon red pepper flakes (optional)
Directions:
Prepare the Filling: In a medium bowl, combine the softened cream cheese, chopped spinach, shredded mozzarella, grated Parmesan, minced garlic, and red pepper flakes (if using). Mix until well blended.
Prepare the Chicken: Using a sharp knife, cut a pocket into the thickest side of each chicken breast, being careful not to cut all the way through. Season both the outside and inside of the chicken breasts with Italian seasoning, paprika, salt, and pepper.
Stuff the Chicken: Evenly divide the spinach and cheese mixture among the chicken breasts, stuffing it into each pocket. Use toothpicks to secure the openings, preventing the filling from spilling out during cooking.
Sear the Chicken: Heat olive oil in a large oven-safe skillet over medium-high heat. Add the stuffed chicken breasts and sear for 3-4 minutes on each side, until golden brown.
Bake: Transfer the skillet to a preheated oven at 375°F (190°C) and bake for 15-20 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
Serve: Remove toothpicks before serving. Let the chicken rest for a few minutes before slicing.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 350 kcal per serving | Servings: 4