Stuffed Chicken Breast (Print Version)
# Ingredients:
→ Chicken and Seasoning
01 -
4 small chicken breasts, skinless and boneless
02 -
1 teaspoon salt
03 -
½ teaspoon pepper
04 -
1 teaspoon smoked paprika
→ Cheese Filling
05 -
6 ounces + 2 tablespoons cream cheese
06 -
⅓ cup parmesan cheese
07 -
⅓ cup feta cheese
08 -
1 cup baby spinach, chopped
09 -
¼ cup sun-dried tomatoes, packed in oil
→ To Cook
10 -
1 tablespoon butter
# Instructions:
01 -
Butterfly the chicken breasts by slicing them horizontally, being careful not to cut all the way through. Season the outside with salt, pepper, and smoked paprika.
02 -
In a bowl, mix the cream cheese, parmesan, feta, chopped spinach, and sun-dried tomatoes until well combined.
03 -
Spoon the filling into each chicken breast. Secure them closed with toothpicks. It’s okay if a little filling escapes during cooking.
04 -
Heat a skillet over medium heat. Add butter, then place the stuffed chicken breasts in the pan. Brown on all sides and cook until the internal temperature reaches 165°F (75°C).
# Notes:
01 -
Use toothpicks to keep the filling in while cooking.
02 -
For added flavor, marinate the chicken beforehand in olive oil and garlic.
03 -
You can substitute kale or arugula for spinach if you prefer.