Spinach Stuffed Chicken
An extra cheesy filling with spinach and bright sundried tomatoes make this stuffed chicken a family favorite!
I occasionally run across a food picture in my phone pic gallery and I remind myself that I wish I made certain recipes on a more regular basis. Every time that I have seen this recipe, I have thought that. I love stuffed chicken recipes even though I sometimes get annoyed with making them. I really liked that this one started with a sear and then you could finish it in the oven. I believe that I chose to move it to a foil-lined pan instead of putting my skillet in the oven. I couldn’t tell you why but you can absolutely keep it in the same pan as long as it’s an ovenproof one. The filling is savory with spinach and sundried tomato. It’s really great paired with roasted potatoes and any kind of veggie as a side!
What You Need:
2 boneless, skinless chicken breasts
1 tsp. salt
1 tsp. garlic powder
1/2 tsp. paprika
1/4 tsp. black pepper
3 oz. cream cheese, softened
2 Tbsp. shredded mozzarella cheese
1 Tbsp. grated Parmesan cheese
1 tsp. minced garlic cloves
1 cup chopped fresh spinach
2 Tbsp. sundried tomatoes, finely chopped
2 Tbsp. neutral oil
Directions:
Butterfly chicken breast so that they are still connected on one side but there is a large opening to be able to add stuffing.
In a small bowl, combine salt, garlic powder, paprika, and black pepper. Season both sides of each chicken breast with mixture.
In a medium bowl, beat together cream cheese, mozzarella, Parmesan, and minced garlic with an electric mixer until combined.
Add spinach and tomato and beat until combined.
Spread half the spinach mixture into the opening of each chicken breast.
Close and pin shut with a few toothpicks.
In a heavy ovenproof skillet that has been preheated over medium-high heat, add oil and then sear chicken on each side for 2 to 3 minutes.
Lower temperature to medium and cover, cooking until thickest part of chicken reaches an internal temperature of 165 degrees. If browning too quickly, add a little splash of water or broth to the pan.
Alternatively, move skillet to a preheated 425 degree oven for about 10 minutes or until thickest part of chicken reaches an internal temperature of 165 degrees.
Let rest 10 minutes before serving.
Recipe from The Recipe Rebel