Empty My Fridge
Spinach Stuffed Chicken in One Pan #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 with the rack in the centre.
- In a bowl, mash the cream cheese, mayonnaise and garlic cloves with a fork. Stir in the mozzarella, parmesan and chopped spinach until combined.
- Cut a slit in each chicken breast 3/4 of the way through without cutting it in two. Divide the filling evenly among the breasts, stuff each one, and seal with a toothpick so it can lie flat for searing.
- Season the outside of the chicken all over with the salt, pepper, garlic powder and paprika.
- Heat the olive oil in an oven-proof pan over medium heat. Sear the chicken for 4 minutes per side until golden brown.
- Flip the chicken once more, then transfer the pan to the oven. Bake at 425°F for 10 to 15 minutes, until an instant-read thermometer in the thickest part reads 165°F.
- Rest the chicken for 5 minutes, then remove the toothpicks and slice. Spoon the pan juices over the top.
Summarized from Natasha's Kitchen's video. Watch it for the details.
More recipes with
GarlicCheeseParmesan cheeseChicken breastMozzarella cheeseSpinachCream cheese
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