Stuffed Chicken Breast (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 boneless, skinless chicken breasts (about 900g)
02 -
2 tablespoons olive oil
→ Seasoning
03 -
3 teaspoons Italian seasoning, divided
04 -
1/2 teaspoon paprika
05 -
1 teaspoon garlic powder
06 -
Kosher salt
07 -
Fresh cracked pepper
→ Filling
08 -
2 cups chopped fresh baby spinach
09 -
115g cream cheese, room temperature, cubed
10 -
1 cup shredded mozzarella cheese
11 -
1/2 cup shredded Parmesan cheese
12 -
1/2 cup crumbled feta cheese
13 -
1/3 cup chopped sun-dried tomatoes
# Instructions:
01 -
Heat oven to 190°C (375°F).
02 -
In a large bowl, combine fresh spinach, cream cheese, mozzarella, Parmesan, feta, sun-dried tomatoes, half the Italian seasoning, garlic powder, salt, and pepper. Mash with a fork until the cream cheese is incorporated and the mixture binds together easily.
03 -
Season the chicken breasts with the remaining Italian seasoning, paprika, salt, and pepper.
04 -
Cut a horizontal slit in the side of each chicken breast to create a pocket for stuffing.
05 -
Divide the filling evenly between the chicken breasts, stuffing each pocket as full as possible.
06 -
Heat olive oil in a large oven-safe sauté pan over medium heat. Sear the chicken for 6-8 minutes on each side until a golden brown crust forms. Work in batches if necessary.
07 -
Transfer the sauté pan to the preheated oven and bake for 15-20 minutes, or until chicken is cooked through and reaches an internal temperature of 74°C (165°F) at its thickest part.
08 -
Garnish with fresh parsley and additional crumbled feta if desired before serving.
# Notes:
01 -
For best results, allow cream cheese to reach room temperature before preparing the filling.
02 -
You can prepare the filling mixture up to 24 hours in advance and store refrigerated.