Description
Perfect for a cozy dinner for two, this stuffed chicken breast recipe is easy to customize with your favorite fillings and seasonings.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1/2 cup mozzarella cheese (or your favorite cheese)
- 1/4 cup sun-dried tomatoes (or roasted red peppers)
- 1/2 cup fresh spinach (or kale)
- 2 tbsp cream cheese (optional for extra creaminess)
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- Salt and pepper to taste
- 2 tbsp olive oil (for searing or brushing)
- Toothpicks or kitchen twine to secure the chicken
Instructions
- Prepare the Chicken: Preheat your oven to 375°F (190°C). Pat the chicken breasts dry with a paper towel. Cut a slit on the side of each breast to create a pocket, being careful not to cut all the way through.
- Make the Stuffing: In a bowl, combine mozzarella, sun-dried tomatoes, spinach, and cream cheese. Season with salt and pepper.
- Stuff the Chicken: Spoon the mixture into the pockets of each chicken breast and secure with toothpicks or kitchen twine.
- Season the Chicken: Rub olive oil on the outside and season with garlic powder, paprika, thyme, rosemary, salt, and pepper.
- Sear (Optional): Sear in a hot pan with olive oil for 2-3 minutes per side.
- Bake: Transfer to a baking dish and bake for 20-25 minutes or until internal temperature reaches 165°F (75°C).
- Rest and Serve: Let rest for 5 minutes before slicing.
Notes
- Substitutions: Use roasted red peppers or kale as alternatives.
- Cooking methods: Can pan-fry or grill instead of baking.
- Prep Time: 15 mins
- Cook Time: 25 minutes
- Category: main course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 120mg