Empty My Fridge
Spinach Stuffed Chicken in One Pan
Ingredientes
- Chicken breast3
- Salt1 colher de chá
- Black pepper½ colher de chá
- Garlic powder½ colher de chá
- Paprika½ colher de chá
- Olive oil1 ½ colher de sopa
- Cream cheese4 oz
- Maionese1 colher de sopa
- Garlic2
- Spinach · chopped1 ½ xícara
- Mozzarella cheese¼ xícara
- Parmesan cheese¼ xícara
Modo de preparo
- 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.
Resumido do vídeo de Natasha's Kitchen. Assista para ver os detalhes.
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