Crispy Stuffed Chicken Breasts with Zucchini & Garlic

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

mozzarella cheese

🥗Healthier: low-fat mozzarella

💰Cheaper: cheddar cheese

Low-fat mozzarella cuts calories without sacrificing flavor.

breadcrumbs

🥗Healthier: ground oats

💰Cheaper: crushed crackers

Ground oats provide a healthier option with added fiber.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers a healthier fat profile.

Preheat oven to 375°F (190°C).

Prepare the filling by mixing spinach, cream cheese, garlic, mozzarella, and parmesan in a bowl until well combined.

Slice a pocket into each chicken breast without cutting all the way through.

Stuff each chicken breast with the filling mixture, securing with toothpicks if necessary.

Season the outside of the chicken breasts with salt, black pepper, paprika, and Italian seasoning.

Dredge each stuffed chicken breast in flour, shaking off excess.

Dip the floured chicken into beaten egg, allowing excess to drip off.

Coat the chicken breasts in breadcrumbs, pressing gently to adhere.

Heat olive oil in a large skillet over medium heat until shimmering.

Add the stuffed chicken breasts to the skillet and cook until golden brown, about 4-5 minutes per side.

Transfer the chicken to a baking dish and bake in the preheated oven for 20-25 minutes, or until cooked through.

Remove from oven and let rest for a few minutes before serving.

Cooking Techniques

Spice Level:

Allergens