RECIPE FOR STUFFED CHICKEN BREAST WITH SPINACH AND CREAM CHEESE RECIPES
HOW TO MAKE STUFFED CHICKEN BREAST WITH SPINACH & CHEESE
Steps:
- Make a pocket in the chicken breasts and season. Place a chicken breast on a cutting board. Press a hand on top of the breast and carefully insert the tip of a chef's knife into the thickest part of the chicken breast. Cut an opening about 3 inches wide, then cut 3/4 of the way through the breast to create a pocket without cutting all the way through. Repeat with the remaining breasts. Thoroughly dry the chicken on all sides with paper towels. Season on all sides and inside the pockets with 1/2 teaspoon of the salt.
- Make the filling. Combine the cream cheese, mozzarella, spinach, onion, garlic, and remaining 1/2 teaspoon salt in a small bowl and mix until well-combined.
- Stuff the chicken breasts. Spoon the filling into the pocket of each chicken breast.
- Heat the oil over medium-high heat in a large skillet. Heat the oil in a 10-inch or larger skillet (preferably straight-sided and not nonstick; cast iron is a great option) over medium-high heat until shimmering, about 3 minutes.
- Carefully add the chicken to the hot pan and cook for 5 to 7 minutes. Swirl the pan just before adding the breasts to evenly distribute the oil. Carefully add the chicken and do not touch, poke, or move the chicken for 5 to 7 minutes. If you try to turn the chicken and it feels stuck, it isn't golden and crispy or ready to flip.
- Flip the chicken and cook until it reaches 165°F, 5 to 7 minutes more. Flip the breasts over and add the butter right between them. Pick up the pan and give it a gentle swirl to distribute the melting butter. Cook until they reach an internal temperature of 165°F, 5 to 7 minutes more.
- Slice and serve. Remove the chicken breasts to a plate or clean cutting board. Let rest for 3 minutes before slicing and serving.
Nutrition Facts : SaturatedFatContent 12.0 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 6.7 g, SugarContent 2.9 g, ServingSize Serves 4, ProteinContent 68.3 g, FatContent 30.2 g, Calories 580 cal, SodiumContent 854.7 mg, FiberContent 1.9 g, CholesterolContent 0 mg
SPINACH STUFFED CHICKEN BREAST RECIPE - DELISH
Spinach, bacon, artichokes, AND cheese stuffed inside chicken? That's our kind of meal.
Provided by Makinze Gore
Categories gluten-free nut-free weeknight meals main dish poultry
Total Time 50 minutes
Prep Time 15 minutes
Cook Time 0S
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. Line a large baking sheet with foil. Make slits widthwise in chicken, being careful not to cut all the way through chicken. Season with salt and pepper. Place on prepared baking sheet. In a medium bowl, combine cream cheese, spinach, artichokes, and ½ cup of mozzarella. Season with salt, pepper, and a pinch of red pepper flakes. Fill every other slit with cream cheese mixture and fill remaining slits with a piece of bacon. Sprinkle remaining ½ cup mozzarella on top and drizzle with oil. Bake until chicken is cooked through and bacon is crispy, 35 minutes.
Nutrition Facts : Calories 444 calories
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- Preheat oven to 400°. Line a large baking sheet with foil. Make slits widthwise in chicken, being careful not to cut all the way through chicken. Season with salt and pepper. Place on prepared baking sheet. In a medium bowl, combine cream cheese, spinach, artichokes, and ½ cup of mozzarella. Season with salt, pepper, and a pinch of red pepper flakes. Fill every other slit with cream cheese mixture and fill remaining slits with a piece of bacon. Sprinkle remaining ½ cup mozzarella on top and drizzle with oil. Bake until chicken is cooked through and bacon is crispy, 35 minutes.
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