Empty My Fridge
Cheesy Spinach Stuffed Chicken Breasts #shorts
Ingredients
- Chicken breast3
- Salt1 tsp
- Black pepper½ tsp
- Garlic powder½ tsp
- Paprika½ tsp
- Olive oil1 ½ tbsp
- Cream cheese4 oz
- Mayonnaise1 tbsp
- Garlic2
- Spinach · chopped1 ½ cups
- Mozzarella cheese¼ cups
- Parmesan cheese¼ cups
Instructions
- Preheat the oven to 425°F (220°C) with a rack in the centre.
- Mash 4 oz cream cheese, 1 tablespoon mayonnaise and 2 garlic cloves together with a fork in a bowl. Stir in 1/4 cup mozzarella, 1/4 cup parmesan and 1 1/2 cups chopped spinach until combined.
- Cut a slit 3/4 of the way into each chicken breast without cutting through. Divide the filling evenly among the breasts, stuff each one, and seal with a toothpick, making sure it lies flat for searing.
- Season the outside of the chicken all over with 3/4 tsp salt, 1/2 tsp pepper, 1/2 tsp garlic powder and 1/2 tsp paprika.
- Heat 1 1/2 tablespoons olive oil in an oven-proof pan over medium heat. Sear the chicken for 4 minutes per side until golden brown.
- Turn the chicken once more and immediately move the pan to the oven. Bake at 425°F for 10–15 minutes, until an instant-read thermometer in the thickest part reads 165°F (74°C).
- Rest the chicken for 5 minutes, then remove the toothpicks and spoon the pan juices over before serving.
Summarized from Natasha's Kitchen's video. Watch it for the details.
More recipes with
GarlicCheeseParmesan cheeseChicken breastMozzarella cheeseSpinachCream cheese
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