Cheesy Spinach Stuffed Chicken (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 chicken breasts (approximately 2 lbs)
02 -
2 tablespoons olive oil
→ Creamy Spinach Filling
03 -
4 oz fresh baby spinach
04 -
4 oz cream cheese
05 -
2 oz feta cheese crumbles
06 -
2 oz shredded mozzarella cheese
→ Seasoning Mix
07 -
2 teaspoons paprika
08 -
1 teaspoon cumin powder
09 -
1 teaspoon salt
10 -
1/2 teaspoon chili powder
# Instructions:
01 -
Mix all of the seasoning ingredients together (paprika, cumin, salt, and chili powder) and set aside.
02 -
Roughly chop the baby spinach and place it into a mixing bowl. Add the cream cheese, feta, and mozzarella. Massage the spinach with your hands until well combined into a thick paste-like consistency.
03 -
Using a sharp knife, cut a pocket into the side of each chicken breast, being careful not to cut all the way through.
04 -
Divide the spinach stuffing into four equal parts and spoon it into the chicken pockets. Using toothpicks, secure the stuffing inside.
05 -
Generously season the chicken with the prepared spice mix and brush with olive oil on both sides.
06 -
Bake the chicken in a preheated oven at 400ºF for 25-30 minutes, depending on the size of your chicken breasts.
# Notes:
01 -
Will keep in the refrigerator for up to 4 days in an airtight container
02 -
To reheat in oven: Place in baking dish with water, cover, and bake at 300ºF for 7 minutes, then rest 5 minutes
03 -
To reheat on stovetop: Cook covered on low heat with a little water for about 10 minutes, turning once