Spinach Cream Cheese Stuffed Chicken
Chicken breast pockets stuffed with a creamy spinach, cream cheese, mozzarella, and Parmesan filling, seared and baked.
Equipment
- Oven safe skillet
- Sharp knife
- Toothpicks
- Instant read thermometer
Ingredients
Main Ingredients
- 4 boneless, skinless chicken breasts about 6 oz each
- 1 tbsp olive oil
- ¼ tsp salt
- ½ tsp black pepper
- 1 cup chopped fresh spinach wilted and squeezed dry
- 4 oz cream cheese softened
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 2 cloves garlic minced
- 1 tsp Italian seasoning
Instructions
Cooking
- Warm the oven. Set the oven to 375 degrees F. Mix the filling. Wilt the spinach for 1 minute in a dry skillet, cool, and squeeze it dry. Combine with the cream cheese, mozzarella, Parmesan, garlic, and Italian seasoning.
- Slice pockets. Cut a deep slit in the thick side of each breast, keeping the opposite edge intact.
- Fill and season. Press about 3 tablespoons of filling into each pocket, secure with toothpicks, and sprinkle the chicken with salt and pepper.
- Brown. Heat the oil in an oven safe skillet over medium heat and brown each side 3 to 4 minutes.
- Bake. Bake 20 to 25 minutes until 165 degrees F inside.
- Rest. Let stand 5 minutes and remove the toothpicks before serving.
Notes
Substitutions: Use provolone or Swiss in place of mozzarella, or thawed and squeezed frozen spinach.
Tips: Do not overfill, and squeeze the spinach dry.
Storage: Refrigerate for 3 to 4 days and reheat to 165 degrees F. Freeze cooked chicken wrapped individually for up to 2 months.