Cheesy Spinach Stuffed Chicken Breasts
Chicken stuffed with spinach and cream cheese is juicy and delicious. Roasting on the stove first gives a nice color, then finishing in the oven ensures that it cooks without drying out. This recipe makes enough for 6 if you cut the stuffed chicken breast in half.
Ingredients
chicken breast:
- 1 1/2 tablespoons olive oil
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 3/4 teaspoon salt
- 3 large boneless, skinless chicken breasts (1 3/4 to 2 pounds, equal size pieces)
to fill in:
- 1/4 cup parmesan cheese
- 1/4 cup mozzarella cheese
- 1 1/2 cups chopped baby spinach leaves
- 1/4 teaspoon salt
- 2 crushed garlic cloves
- 1 tablespoon mayonnaise
- 4 ounces cream cheese, cold
Instructions
- Preheat oven to 425 degrees Fahrenheit with rack in center. In a mixing bowl, mash cream cheese, mayonnaise, and garlic with a fork and then stir in mozzarella, Parmesan, and chopped spinach leaves until combined.
- Lay the chicken out on a flat surface and cut it into three-quarters slits, without cutting it whole. Stuff each chicken breast with a quarter of the mixture and seal horizontally with a toothpick (make sure the chicken breasts lay flat on both sides for searing.
- Season the outside of the whole chicken breast with 3/4 teaspoon salt, 1/2 teaspoon pepper, 1/2 teaspoon garlic powder and 1/2 teaspoon paprika, or season to taste.
- Heat 1 1/2 tablespoons olive oil in an ovenproof skillet such as cast iron or a large heavy bottomed skillet over medium heat. Add chicken and fry for 4 minutes per side, until golden brown on each side.
- Flip it a second time and immediately transfer the pan to a preheated oven. Bake at 425°F for 10-15 minutes until thermometer inserted into thicker portion of chicken logs at 165°F. Leave the chicken for 5 minutes before slicing it. Pour juices over chicken to serve.