Empty My Fridge
Cheesy Spinach Stuffed Chicken - The Easy Weeknight Meal
Ingredients
- Chicken breast4
- Salt
- Black pepper
- Butter2 tbsp
- Olive oil2 tbsp
- Spinach · frozen⅓ lb
- Ricotta cheese½ cups
- Mozzarella cheese · shredded½ cups
- Parmesan cheese · grated½ cups
- Lemon2 tsp
- Garlic2 cloves
- Basil · minced2 tbsp
- Parsley · minced2 tbsp
- Egg1
Instructions
- Preheat the oven to 400°F.
- Squeeze excess water from the thawed spinach. Combine it with all filling ingredients except the egg, season well with salt and pepper to taste, then mix in the egg.
- Dry the chicken breasts well with paper towels. Cut a slit or pocket in each, without cutting all the way through, and season inside and out with salt and pepper.
- Stuff the chicken with the filling. Secure with toothpicks or kitchen twine if you like.
- Heat the olive oil and butter in a large oven-safe pan over medium heat. Sear the chicken until browned on all sides, about 2-3 minutes per side.
- Transfer the pan to the oven and bake for 15-20 minutes, until the chicken reaches an internal temperature of 160°F.
- Rest the chicken for 5-10 minutes, then remove any toothpicks and serve.
Summarized from Sip and Feast's video. Watch it for the details.
More recipes with
GarlicEggCheeseLemonParmesan cheeseChicken breastMozzarella cheeseSpinach
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