Spinach Stuffed Chicken Breast - Little Sunny Kitchen

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Notes

Nutrition Label

–+ servings

Prep Time 15

Cook Time 25

Total Time 40

▢ 2 cups (60 g) baby spinach leaves fresh and chopped, or use frozen (see note 1)
▢ 6 ounces (170 g) cream cheese softened
▢ 3 cloves garlic minced
▢ 1 tablespoon (15 ml) mayonnaise
▢ ¼ cup (30 g) shredded mozzarella cheese low moisture
▢ ¼ cup (25 g) grated parmesan cheese

Preheat the oven to 350°F/180°C.
Prep the chicken breasts. Put your hand over the chicken breast to hold it in place, then with a sharp knife score it lengthwise ¾ way through. Be careful not to cut all the way through.
Make the filling: mix everything in a bowl until well combined.
Divide the filling between the 4 chicken breasts (you will have around 1 cup of filling, so you will use around ¼ cup per each chicken breasts). Spread it over the chicken breast and seal each with 2 toothpicks.
Season the chicken with salt, pepper and paprika (I just mix them together and then season the chicken with the mixture from both sides).
Use an oven proof skillet, heat oil and melt the butter and sear the chicken on both sides (3 minutes per side).
Transfer to the oven and cook for 15-20 minutes or until the internal temperature of the chicken hits 165°F/74°C. Serve with mashed potatoes, blanched broccoli or salad.

If you're using frozen spinach, make sure to thaw it and squeeze out all the excess moisture before using.
The cooking time may vary depending on the size of your chicken breasts. Always check the internal temperature to ensure it's cooked to a safe temperature.
Storing: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave (at 50% power) before serving.
Make Ahead. Assemble the stuffed chicken breasts and store them in the fridge, covered, for 1 or 2 days before cooking.
Serve with: mashed potatoes, blanched broccoli or salad.