Spinach Stuffed Chicken Breast
These is, hands down the BEST stuffed chicken breast recipe! The filling is a Mediterranean-inspired spinach-tomato-feta mixture that’s beyond delicious. Not to mention, it’s high in protein and low carb – a filling meal in one or serve it with a side salad. For more stuffed chicken recipes, try Roasted Red Pepper and Prosciutto Stuffed Chicken and Sun Dried Tomato and Cheese Stuffed Chicken Rollatini.
Chicken breast is such a great lean source of protein, but can be a bit boring, so stuffing them with lots of fresh and flavorful ingredients is a great way to make it exciting! I’m typically a dark meat girl, so when I make chicken breasts I really make sure it’s anything but boring.
How To Make Stuff Chicken Breasts
Slice a pocket along the side of the chicken breasts. Put ¾ cup of the veggie/cheese mixture into each piece. If needed, you can use a toothpick to keep the chicken together. Next, sear the chicken on both sides for a couple of minutes in a cast iron skillet to brown it. Then transfer to the oven to bake for 12 to 15 minutes at 425 degrees. Cook until a thermometer inserted into the chicken reaches 165 degrees.
Tips for Spinach Stuffed Chicken Breasts:
Look for organic chicken, which typically has smaller breasts. Be careful not to cut your chicken breast all the way through. Chop your ingredients small so they can all fit inside the chicken. If you don’t have an oven-safe or cast iron skillet, sear the chicken in a skillet first, and then transfer to an oven-safe dish. Refrigerate leftovers for up to four days. To freeze the leftovers, transfer to a freezer-safe container and freeze for up to three months.
More Easy Stuffed Chicken Recipes You’ll Love:
Prosciutto, Pear and Brie Stuffed Chicken Breasts Cheesy Jalapeño Popper Baked Stuffed Chicken Chicken Rollatini with Spinach alla Parmigiana Buffalo Stuffed Chicken Breasts Chicken Cordon Bleu
