Spinach and Cream Cheese Stuffed Chicken Breasts
Indulge in a delightful culinary experience with these spinach and cream cheese stuffed chicken breasts. This recipe brilliantly combines a creamy filling of spinach, sun-dried tomatoes, and mozzarella, all enveloped within juicy chicken breasts. With a flavorful sear and finishing in the oven, this dish is both comforting and elegant. Serve it alongside roasted vegetables for a satisfying meal.
Ingredients
🍗 5 chicken breasts, sliced down the middle to make a pocket
🫒 3 tablespoons olive oil
🧂 1/2 tablespoon salt
🌶️ 1/2 tablespoon paprika
🧄 1/2 tablespoon garlic powder
🧅 1/2 tablespoon onion powder
🌿 1/2 teaspoon black pepper
🌶️ 1/2 teaspoon Cayenne pepper
🥬 1 pound of spinach
🫒 1 tablespoon olive oil
🧄 3 cloves of garlic
🧀 1 block of cream cheese (8 oz)
🍅 1/2 cup sun-dried tomatoes, chopped
🧀 1 cup of mozzarella cheese
🧂 1/2 teaspoon salt
🧄 1 teaspoon garlic powder
🧅 1 teaspoon onion powder
🌶️ 1 teaspoon paprika
🌿 1/2 teaspoon black pepper
🌿 1 pound of green beans
🍄 8 oz of mushrooms
🫒 2 tablespoons olive oil
🧄 1/2 teaspoon garlic powder
🧅 1/2 teaspoon onion powder
🌿 1/2 teaspoon black pepper
🧂 1 teaspoon salt
🍶 1 tablespoon Worcestershire sauce
Instructions
- Prepare the Chicken Breasts:
- Preheat your oven to 400°F (200°C).
- Slice each chicken breast down the middle to create a pocket.
- In a small bowl, combine salt, paprika, garlic powder, onion powder, black pepper, and cayenne pepper.
- Drizzle olive oil on the chicken breasts and season them thoroughly both inside and out with the spice mixture.
- Make the Filling:
- In a skillet, heat 1 tablespoon of olive oil over medium heat.
- Add garlic and spinach, sauté for 2-3 minutes until the spinach wilts. Remove from heat.
- In a mixing bowl, combine the sautéed spinach, cream cheese, sun-dried tomatoes, mozzarella cheese, salt, garlic powder, onion powder, paprika, and black pepper. Mix until well combined.
- Stuff each chicken breast with the spinach mixture and secure the opening with toothpicks.
- Cook the Chicken:
- In a skillet, heat 1 tablespoon of olive oil over high heat.
- Sear each stuffed chicken breast for 2 minutes on each side until golden brown.
- Transfer the chicken breasts to a baking tray and bake in the preheated oven for 20-25 minutes or until the chicken is cooked through.
- Prepare the Roasted Vegetables:
- In a large bowl, combine green beans, mushrooms, olive oil, garlic powder, onion powder, black pepper, salt, and Worcestershire sauce.
- Spread the vegetable mixture evenly on a baking tray.
- Roast in the oven at 400°F (200°C) for 25 minutes.
- Serve:
- Remove the stuffed chicken breasts from the oven and allow them to rest for a few minutes.
- Serve the chicken with a side of roasted vegetables.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 5
Nutrition (per serving): Calories: 450, Protein: 35g, Fats: 28g, Carbohydrates: 12g
Equipment: Skillet, Baking Tray, Mixing Bowl, Oven
Cooking Tips:
- Ensure that the chicken breasts are not overstuffed to prevent filling from spilling out.
- Allow the chicken to rest for a few minutes after baking to retain juices.
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