Spinach Stuffed Chicken Breast
Ingredients
Chicken: 2 large boneless, skinless chicken breasts.
The Filling: 2 cups fresh spinach (chopped), 4 oz cream cheese (softened), ¼ cup shredded mozzarella, 1 clove minced garlic.
The Topping: 1 medium tomato (sliced), ½ cup shredded mozzarella or provolone.
Seasoning: 1 tbsp olive oil, ½ tsp paprika, salt, and black pepper to taste.
Instructions
Prep the Chicken: Preheat your oven to 200°C (400°F). Pat the chicken dry. Using a sharp knife, slice a pocket into the side of each breast, being careful not to cut all the way through.
Make the Filling: In a small bowl, mix the chopped spinach, softened cream cheese, mozzarella, and garlic until well combined.
Stuff & Sear: Stuff the spinach mixture generously into the chicken pockets. Close with toothpicks if needed. Rub the outside of the chicken with olive oil, salt, pepper, and paprika.
The Pan: Heat an oven-safe skillet over medium-high heat. Sear the chicken for 3–5 minutes per side until golden brown.
Layer & Bake: Place tomato slices on top of each breast and cover with the remaining shredded cheese.
Finish: Transfer the skillet to the oven. Bake for 10–15 minutes, or until the internal temperature reaches 74°C (165°F) and the cheese is bubbly and browned.
Tip: Let the chicken rest for 5 minutes before serving to keep it extra juicy!