Stuffed Chicken With Spinach and Cheese

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Provolone is often less expensive than fresh mozzarella.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Pecorino can be a cheaper alternative while still providing a similar flavor.

bread crumbs

🥗Healthier: ground oats

💰Cheaper: crushed crackers

Crushed crackers can be a budget-friendly alternative to bread crumbs.

Pat chicken breasts dry with paper towels to help seasoning adhere.

Cut a pocket into each chicken breast by running a knife down the center, stopping about 1/2 inch from the end.

Repeat the pocket cutting with all chicken breasts, ensuring not to cut all the way through.

Prepare the seasoning mix by combining 1 3/4 teaspoons kosher salt, 1 teaspoon black pepper, 1 teaspoon paprika, 3/4 teaspoon garlic powder, and 1/2 teaspoon onion powder.

Drizzle about 1 tablespoon of olive oil over the chicken breasts and rub it all over.

Sprinkle the seasoning mix over the chicken and rub it in.

In a bowl, combine the thawed spinach, sun-dried tomatoes, minced shallot, minced garlic, and grated cheese; mix well.

Stuff about 2 to 3 tablespoons of the filling into each chicken breast without securing them with toothpicks.

Transfer the stuffed chicken breasts to a rimmed baking sheet, ensuring there is plenty of room for air circulation.

Bake in a preheated oven at 375°F for 20 to 25 minutes, depending on the size of the chicken breasts.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens