Spinach Stuffed Chicken Breast
Ingredients
The chicken
-
4
8-oz
Boneless skinless chicken breasts
-
2
tsp
Sea salt
-
½
tsp
Black pepper
The filling
-
6
oz
Fresh spinach (chopped)
-
2
oz
Cream cheese (softened)
-
2
cloves
Garlic (minced)
-
1
cup
Mozzarella cheese (shredded, divided)
The cooking
-
1
tbsp
Olive oil
-
1
medium
Roma tomato (sliced thinly into 8 slices)
Instructions
- Preheat the oven to 450°F (232°C).
- Pat the chicken breasts dry and season both sides with salt and pepper. Cut a horizontal slit in each chicken breast to create a pocket.
- Steam the spinach until wilted, then let it cool.
- In a bowl, mash together the softened cream cheese and garlic, then stir in ½ cup of mozzarella cheese.
- Squeeze excess water from the spinach and stir it into the cream cheese mixture.
- Stuff the spinach mixture into the chicken pockets and secure with toothpicks.
- Heat olive oil in a skillet over medium-high heat and sear the chicken until golden brown on both sides.
- Top each chicken piece with tomato slices and remaining mozzarella cheese.
- Transfer to the oven and bake until the internal temperature reaches 165°F (74°C).
Nutrition Facts (estimated)
Servings
4
Calories
395
Total fat
15.4g
Total carbohydrates
4.3g
Total protein
57.3g
Sodium
mg
Cholesterol
mg
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