Description
A juicy stuffed chicken breast filled with garlicky spinach and two cheeses, perfect for weeknight dinners and entertaining.
Ingredients
- 4 chicken breasts
- 2 cups fresh spinach (about 2–3 ounces)
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil, divided (one for sautéing, one to drizzle)
- 1 teaspoon Italian seasoning
Instructions
- Preheat the oven to 375°F (190°C). Lightly oil a baking dish.
- Heat 1 tablespoon olive oil in a skillet over medium heat. Add minced garlic and cook 30–45 seconds until fragrant.
- Add the spinach and sauté until just wilted. Remove from heat and let it cool slightly.
- In a bowl, mix the cooked spinach with shredded mozzarella, grated Parmesan, salt, pepper, and Italian seasoning until evenly combined.
- Pat the chicken breasts dry. Use a sharp knife to cut a pocket along the thick side of each breast, taking care not to slice through.
- Stuff each pocket with the spinach-cheese mixture, pressing the filling in so it’s compact. Secure with toothpicks if needed.
- Place the stuffed breasts in the prepared baking dish and drizzle with the remaining tablespoon of olive oil.
- Bake for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is melted and bubbly.
- Let rest for 5 minutes, remove toothpicks, and serve warm.
Notes
Use baby spinach for quicker wilting. Substitute part of the mozzarella for part-skim ricotta for a lighter version.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian