Stuffed Chicken Breast with Cheese and Water Spinach (Kangkong) |How to cook stuffed chicken Breast

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: cheddar cheese

Cheddar is often less expensive and adds a different flavor profile.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Pecorino is a less expensive cheese that can provide a similar salty flavor.

Preheat the oven to 375°F.

Prepare the water spinach by rinsing and chopping it finely.

Heat olive oil in a skillet over medium heat and sauté chopped onion and garlic until translucent, about 3-4 minutes.

Add the chopped water spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat.

In a bowl, combine cream cheese, mozzarella cheese, sautéed spinach mixture, salt, pepper, and herbs.

Slice a pocket into each chicken breast and season with salt, pepper, and paprika.

Stuff each chicken breast with the cheese and spinach mixture, securing with toothpicks if necessary.

Dip each stuffed chicken breast in beaten egg, then coat with bread crumbs.

Place the stuffed chicken breasts in a baking dish and drizzle with olive oil and lemon juice.

Bake in the preheated oven for 25-30 minutes, until the chicken is cooked through and reaches an internal temperature of 165°F.

Remove from the oven and let rest for 5 minutes before serving.

Sprinkle with grated parmesan cheese before serving.

Cooking Techniques

Spice Level:

Allergens