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Cheese and Spinach Stuffed Chicken Breasts

Updated: May 9

Have you tasted the most delicious Cheese and Spinach Stuffed Chicken Breasts? Keep watching because I am going to show you how it is done! These Stuffed Chicken Breasts are so delicious, have an amazing cheese pull, and are the perfect addition to your meal.



Ingredients


  • 3 (1½ lb) Chicken Breast, skinless, boneless

  • ¾ tsp Salt

  • ½ tsp Black Pepper


For the Filling

  • 1½ cup (45 grams) Baby Spinach Leaves, chopped

  • ¼ cup (54 grams) Sundried Tomatoes, diced

  • ½ cup (120 grams) Cream Cheese, room temperature

  • 3 Garlic Cloves, finely minced

  • ⅛ tsp Salt

  • ¼ tsp Pepper

  • 1 tbsp Oil, from the sundried tomatoes

  • 3 slices Mozzarella Cheese


For Seasoning

  • 1 tsp Paprika

  • ½ tsp Garlic Powder


For Searing 

  • 1 tbsp Butter

  • 1 tsp Olive Oil


For Sealing 

  • 6-9 Toothpicks


Method


  1. Cut off the stems of the baby spinach and then chop the leaves. Dice the sundried tomatoes as well and keep them both aside.

  2. Add the cream cheese, garlic, oil from the sundried tomatoes, salt, and pepper in a medium-sized bowl, and whisk them together. To that, add the chopped baby spinach and sundried tomatoes, and mix till it is all well combined. Keep it aside.

  3. In a small bowl prepare the seasoning by mixing the paprika and garlic powder till well combined. Keep it aside as well.

  4. Gently slit the chicken breast horizontally to form a pocket. Be careful not to butterfly the chicken breast while doing this.

  5. Season the chicken breast in the pocket and on both sides with salt and pepper.  

  6. Now take a one-third portion of the filling and place it in the pocket of the chicken breast.  Evenly spread it out before placing one slice of the mozzarella cheese over the filling.  I halved and placed one on top of the other so that it would fit in comfortably. You could even use shredded cheese if you have it handy at home.

  7. To secure the filling inside, seal the breast by using toothpicks or you could use a kitchen twine to keep it together.

  8. Sprinkle on the seasoning that we had prepared earlier and lightly pat it down to help it stick to the chicken breast.

  9. Preheat the oven to 400F/200C.

  10. Now in a heated oven-proof skillet on medium heat toss in the butter and oil. Once the butter has melted, place the seasoned stuffed chicken breast and sear them on both sides till you get some nice colour on both sides. Searing the chicken breast will help lock in the juices and keep it tender and succulent.

  11. Now place the chicken breast in the oven and bake till the internal temperature reaches 165F/74C. 

  12. Allow the chicken to rest before taking out the toothpicks and serving.

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