Servings 4 servings
Equipment
- toothpicks
Ingredients
- 1 (10-oz.) package frozen spinach, thawed
- 1 1/2 cups shredded mozzarella cheese
- 2 oz. cream cheese, at room temp
- 1 Tablespoon chopped fresh chives
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 4 large boneless, skinless chicken breasts
- 1/4 cup olive oil, divided
Instructions
- Preheat the oven to 400°F.
- Place the frozen spinach in a kitchen towel and wring out as much liquid as possible. Transfer the spinach to a medium bowl then stir in the mozzarella cheese, cream cheese, chives, garlic powder, paprika, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
- Using a sharp knife, cut a deep pocket lengthwise into each chicken breast without cutting all the way through.
- Divide the filling among the chicken breasts, tucking it securely inside each pocket. Use toothpicks to secure the pockets shut.
- Season the outside of the chicken breasts with salt and pepper (and any other preferred seasonings).
- Add 2 tablespoons olive oil to two separate large, ovenproof skillets set over medium heat. Once the oil is hot, add two chicken breasts to each pan. Brown the chicken breasts on one side then flip them once and brown the second side for an additional 3 minutes.
- Transfer the skillets into the oven and continue cooking the chicken breasts until they reach an internal temperature of 165°F, 10 to 15 minutes.
- Remove the chicken breasts from the oven and let them cool slightly before removing the toothpicks and serving.
Notes
- I recommend removing the tenders from the bottom of the chicken breasts if yours have them attached. They make the breasts more difficult to stuff and can cause them to cook unevenly.
- Squeeze as much liquid as possible from the thawed spinach before making the filling. Excess moisture can make the filling watery and harder to keep tucked inside the chicken.
- Chicken breasts vary widely in size and thickness, so use the searing and baking times as a guide. Thicker chicken breasts will take longer to cook than thinner ones.
- The best way to know when your chicken is done is with an instant-read thermometer. Insert it into the thickest part of the chicken (not the cheesy filling); it should register 165°F.
- Storage and reheating: Store leftover stuffed chicken breasts in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven, covered with foil, until warmed through. You can also reheat individual portions in the microwave.
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