Ah, chicken—such a versatile yet often underestimated hero of the culinary world! Picture this: a golden-brown chicken breast, juicy and tender, enveloping a luscious blend of creamy cheese and vibrant spinach—it’s like a cozy blanket of flavors. I remember the first time I made this dish, I was skeptical, but the moment that warm, cheesy filling oozed out, I was completely sold.
Steps
- Preheat your oven to 400°F. In a small bowl, mix together the softened cream cheese, parmesan cheese, mozzarella cheese, chopped spinach, pressed garlic, salt, garlic powder, and red pepper flakes until fully combined. Set this mixture aside.
- In another bowl, combine the Italian seasoning, salt, garlic powder, paprika, and black pepper to make the chicken seasoning. Set this aside as well.
- On a cutting board, place the chicken breasts and carefully cut a slit into the side of each, creating a pocket by slicing about ¾ of the way through without cutting entirely through the chicken.
- Coat both sides of the chicken breasts with olive oil. Rub the prepared seasoning mixture evenly onto both sides of each chicken breast.
- Spoon the spinach and cheese filling into the pockets of each chicken breast, dividing the filling equally among the four breasts.
- Arrange the stuffed chicken breasts in a large baking dish. Bake in the preheated oven for 25-30 minutes, ensuring the internal temperature reaches 165°F using a meat thermometer.
- After baking, remove the chicken from the oven and let it rest for a few minutes to allow the juices to redistribute. Serve warm with your desired side dishes.
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Ingredients
- 4 oz. cream cheese, softened
- ? cup shredded parmesan cheese
- ¼ cup shredded mozzarella cheese
- 2 cups baby spinach, chopped
- 2 cloves garlic, pressed
- ¼ tsp salt
- ? tsp garlic powder
- ? tsp red pepper flakes
- 4 boneless, skinless chicken breasts (approximately 2 lbs. total)
- 2 tsp Italian seasoning
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp freshly cracked black pepper
- 1 ½ Tbsp olive oil
Nutritional Values
Calories: 1360kcal | Carbohydrates: 20g | Protein: 124g | Fat: 88g | Sodium: 4552mg | Fiber: 4g
FAQ
- How can I ensure the chicken breasts are stuffed properly without cutting through them?
- To stuff the chicken breasts effectively, place them on a cutting board and use a sharp knife to carefully slice a pocket into each breast, ensuring not to cut all the way through. Keeping the top and bottom of the chicken breast mostly intact helps create a sturdy pocket for the filling.
- What should I consider when seasoning the chicken breasts?
- It is best to season the chicken breasts before adding the spinach filling. Apply the seasoning generously on both sides of the chicken to ensure even flavor distribution.
- How do I know when the chicken is fully cooked?
- Use an instant-read thermometer to check that the internal temperature of the chicken has reached 165°F. Make sure to measure at the thickest part of the chicken breast, avoiding the filling.
- Can I use frozen spinach instead of fresh baby spinach?
- Yes, you can use frozen spinach. Be sure to thaw it and squeeze out any excess liquid before mixing it with the other filling ingredients.
- How should I store and reheat any leftover stuffed chicken breasts?
- Leftover stuffed chicken can be stored in the refrigerator for 3-4 days. Reheat in the microwave or oven until warmed through. For oven reheating, add a splash of water or chicken stock to the baking dish and cover with foil to prevent drying out. Stuffed chicken can also be frozen for up to 2 months, but note that the texture of the cream cheese and spinach may change after freezing and thawing.
Tips
- To ensure the cheese filling blends easily, use softened cream cheese. Allow it to sit at room temperature for about 30 minutes before mixing with other ingredients.
- Create a pocket in the chicken breast by carefully slicing into it with a sharp knife, but avoid cutting all the way through. This helps keep the filling inside while baking.
- Always check the internal temperature of the chicken reaches 165°F for safe consumption. Use a meat thermometer and measure at the thickest part of the chicken breast, rather than the filling.
- Let the chicken rest after baking for a few minutes to allow the juices to redistribute throughout the meat, resulting in juicier chicken.
Equipment
- Instant-read Thermometer: To ensure the chicken reaches the safe internal temperature of 165°F.
- 9×13-inch Baking Dish: To bake the stuffed chicken breasts.
- Garlic Press: If you don’t have one, it can be useful for pressing garlic cloves for even flavor distribution.
- Sharp Small Knife: Essential for making precise cuts in the chicken breasts to create the stuffing pocket.
