Creamy Spinach and Sun-Dried Tomato Stuffed Chicken Breasts
- π 5 chicken breasts (sliced down the middle to create a pocket)
- π« 3 tablespoons olive oil
- π§ 1/2 tablespoon salt
- πΆοΈ 1/2 tablespoon paprika
- π§ 1/2 tablespoon garlic powder
- π§ 1/2 tablespoon onion powder
- π€ 1/2 teaspoon black pepper
- πΆοΈ 1/2 teaspoon Cayenne pepper
- π₯¬ 1 pound of spinach
- π« 1 tablespoon olive oil
- π§ 3 cloves of garlic (minced)
- π§ 1 block of cream cheese (8 oz)
- π 1/2 cup of sun-dried tomatoes (chopped)
- π§ 1 cup of mozzarella cheese
- π§ 1/2 teaspoon salt
- π§ 1 teaspoon garlic powder
- π§ 1 teaspoon onion powder
- πΆοΈ 1 teaspoon paprika
- π€ 1/2 teaspoon black pepper
- π± 1 pound of green beans
- π 8 oz of mushrooms
- π« 2 tablespoons olive oil
- π§ 1/2 teaspoon garlic powder
- π§ 1/2 teaspoon onion powder
- π€ 1/2 teaspoon black pepper
- π§ 1 teaspoon salt
- πΆ 1 tablespoon Worcestershire sauce
These delectable chicken breasts are stuffed with a creamy mixture of spinach, cream cheese, sun-dried tomatoes, and mozzarella, creating a delicious and savory flavor. Perfectly seasoned and pan-seared to achieve a golden-brown crust, the dish is then finished in the oven to perfection. It's ideally served on a bed of oven-roasted green beans and mushrooms, making it a complete and delightful meal.
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
π 5 chicken breasts, sliced down the middle to make a pocket
π« 3 tablespoons olive oil
π§ 1/2 tablespoon salt
πΆοΈ 1/2 tablespoon paprika
π§ 1/2 tablespoon garlic powder
π§
1/2 tablespoon onion powder
πΏ 1/2 teaspoon black pepper
πΆοΈ 1/2 teaspoon Cayenne pepper
π₯¬ 1 pound of spinach
π« 1 tablespoon olive oil
π§ 3 cloves of garlic
π§ 1 block of cream cheese (8 oz)
π
1/2 cup sun-dried tomatoes, chopped
π§ 1 cup of mozzarella cheese
π§ 1/2 teaspoon salt
π§ 1 teaspoon garlic powder
π§
1 teaspoon onion powder
πΆοΈ 1 teaspoon paprika
πΏ 1/2 teaspoon black pepper
πΏ 1 pound of green beans
π 8 oz of mushrooms
π« 2 tablespoons olive oil
π§ 1/2 teaspoon garlic powder
π§
1/2 teaspoon onion powder
πΏ 1/2 teaspoon black pepper
π§ 1 teaspoon salt
πΆ 1 tablespoon Worcestershire sauce
Instructions
- Prepare the Chicken Breasts:
- Preheat your oven to 400Β°F (200Β°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, sautΓ© for 2-3 minutes until the spinach wilts. Remove from heat.
- In a mixing bowl, combine the sautΓ©ed 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 400Β°F (200Β°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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