Spinach Stuffed Chicken Breast Recipe - Perfectly Tender and Flavorful

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

Preheat the oven to 425 degrees Fahrenheit.

Chop 1 large yellow onion.

Mince 2 whole garlic cloves.

Heat a large skillet over medium-high heat.

Add 1 tablespoon of vegetable oil to the heated skillet.

Add the chopped onions to the skillet and cook for about 4 minutes.

Add the minced garlic to the skillet and cook for an additional minute.

Add 1 can of diced tomatoes or green chilies to the skillet and cook for a moment.

Sprinkle in 1/4 teaspoon of Italian seasoning.

Add 5 ounces of baby spinach to the skillet and let it wilt and cook down.

Add 4 ounces of cream cheese in cubes to the skillet and let it melt into the mixture.

Add 1/2 cup of Italian cheese blend to the skillet and mix until melted into the filling.

Butterfly 4 average size chicken breasts by cutting halfway through without cutting all the way through.

Pat the chicken breasts dry before seasoning.

Season both sides of the chicken breasts with the remaining Italian seasoning, salt, garlic powder, onion powder, black pepper, and paprika.

Stuff each chicken breast with about 2 to 3 tablespoons of the filling.

Place the stuffed chicken breasts in a greased baking sheet.

Cook the stuffed chicken breasts in the preheated oven until done, checking the temperature with a thermometer.

Let the chicken rest for about 5 to 10 minutes before slicing into it.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens