Spinach Stuffed Chicken Recipe
This recipe is quick and easy and includes common garden herbs. I used some fresh cherry tomatoes and basil from my garden (shredded the leaves into small pieces and sprinkled them into the ingredients). There is only about 10 minutes of prep and 20 minutes of cooking (depending on oven and chicken thickness), about 30 minutes total.
Spinach stuffed chicken goes well with many different sides. I used potato & onion pirogi and fresh green beans but pairs well with various other types of potatoes and vegetables. Other alternatives include rice, pasta, mushrooms (such as steaks or a mushroom gravy), or just a salad. Some even wrap the stuffed chicken with bacon. Let your imagination and taste buds steer the ship.
Ingredients
- 3-4 chicken breasts (boneless, optionally skinless)
- 1/3 teaspoon paprika
- olive oil (to season pan)
- 3-4 handfuls of fresh spinach (it will cook down massively, add to taste)
- 3 oz cream cheese
- 1/4 teaspoon basil
- 1/4 teaspoon oregano
- 1/4 teaspoon onion powder
- 2 1/2 tablespoons minced garlic
- 3-4 cherry tomatoes, chopped
Preparation
- Preheat oven to 375°F
- Season pan with olive oil over medium high heat
- Add spinach and garlic, cook until spinach is reduced and wilted, stirring
- Add to new bowl and combine with remaining ingredients (except paprika)
- Cut pockets into chicken breast, not all the way through (best to slice through the side)
- Add filling to chicken breast and fold partially closed
- In the same pan you used for the spinach, re-season pad with oil (if necessary) and sear chicken breasts on all sides
- While cooking, sprinkle paprika, salt, and pepper on chicken to taste
- Transfer your chicken to a baking dish (if your pan is not oven-safe) and bake for 20 minutes (oven cooking times vary, use a meat thermometer to make sure chicken center reaches 165°F)
- If desired, you can sprinkle some cheese (such as shredded mozzarella and/or grated Parmesan) on top and place back in oven for a couple minutes until melted
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