Spinach Stuffed Chicken Breast l The Recipe Rebel

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is lower in calories and adds a cheesy flavor

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: shredded cheddar

Part-skim mozzarella has less fat while shredded cheddar is often less expensive

Place chicken breasts on a cutting board and butterfly them, slicing them open while still connected on one side to create a large opening for the filling.

In a medium bowl, beat cream cheese, ricotta, mozzarella, parmesan, and minced garlic until combined. Add spinach and tomatoes and mix until combined.

Spread half of the spinach mixture into the opening of each chicken breast and pin it shut with toothpicks around the sides.

Preheat a heavy skillet over medium-high heat and add 2 tablespoons of oil.

Combine the seasoning: salt, garlic powder, paprika, and pepper. Sprinkle over all sides of the chicken.

Sear the chicken evenly on each side for about 2-3 minutes. Lower the temperature to medium heat, cover, and cook until the thickest part of the chicken reaches an internal temperature of 165 degrees F. Optionally, finish cooking in a 425 degree F oven if preferred, which will take about 10 minutes.

If the chicken starts to brown too much, add a small splash of water or broth to the pan.

Let the chicken rest for 10 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens