Stuffed Chicken with Spinach (Printable Version)
Tender chicken breasts filled with a creamy spinach and cheese blend, baked to perfection with a zesty finish.
# Ingredients Required:
→ Poultry
01 -
4 boneless, skinless chicken breasts
→ Cheese and Dairy
02 -
227 g cream cheese, softened
03 -
90 g shredded mozzarella cheese
04 -
25 g grated Parmesan cheese
→ Produce
05 -
60 g fresh spinach, chopped
06 -
2 tbsp fresh lemon juice
→ Pantry
07 -
1 tsp garlic powder
08 -
1 tsp Italian seasoning
09 -
2 tbsp olive oil
10 -
240 ml low-sodium chicken broth
# Guide to Cooking:
01 -
Preheat oven to 190°C. Carefully create a pocket in each chicken breast without slicing through completely.
02 -
Combine softened cream cheese, chopped spinach, shredded mozzarella, garlic powder, and Italian seasoning in a bowl until evenly mixed.
03 -
Fill each chicken pocket generously with the cheese and spinach mixture. Secure openings with toothpicks to hold filling in place.
04 -
Heat olive oil in an oven-proof skillet over medium heat. Sear chicken breasts 3–4 minutes per side until golden brown.
05 -
Pour chicken broth around the chicken in the skillet and drizzle lemon juice over. Bake uncovered for 25–30 minutes or until internal temperature reaches 75°C.
06 -
Remove chicken from oven, sprinkle grated Parmesan cheese evenly on top, and allow to rest for 5 minutes before serving.
# Extra Suggestions:
01 -
Ensure chicken reaches an internal temperature of 75°C for safe consumption.