Description
A delicious and relatively simple recipe for chicken breasts stuffed with a creamy mixture of spinach, cream cheese, and mozzarella, seared and then baked to perfection.
Ingredients
- 2 large boneless, skinless chicken breasts
- 4 oz fresh spinach
- 2 oz cream cheese, softened
- 1/4 cup shredded mozzarella cheese
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
- Preheat oven to 375°F (190°C).
- Butterfly the chicken breasts by slicing them horizontally almost all the way through, leaving one side attached. Open them flat.
- In a medium bowl, combine spinach, cream cheese, mozzarella cheese, minced garlic, salt, and pepper. Mix well.
- Spoon the spinach mixture onto one half of each butterflied chicken breast. Fold the other half of the chicken over the filling.
- Secure the edges with toothpicks if needed.
- Heat olive oil in an oven-safe skillet over medium-high heat. Sear the stuffed chicken breasts for 2-3 minutes per side until lightly browned.
- Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
- Remove from oven, let rest for 5 minutes before slicing and serving.
- Discard toothpicks before serving.
Notes
- If you don’t have an oven-safe skillet, you can sear the chicken in a regular skillet and then transfer it to a baking dish before putting it in the oven.
- Ensure the cream cheese is fully softened for easy mixing with the spinach.