Crispy Stuffed Chicken Breast
Easy, Crispy, Cheesy Stuffed Chicken Breasts with Spinach
Ingredients
Sauce Ingredients
- 2 tbsp butter
- 2 tbsp all purpose flour
- 1cup/8oz/240ml whole milk
- 2 pinches pepper
- pinch nutmeg
Chicken and Stuffing
- 6 medium chicken breasts or 4 large boneless and skinless
- 8oz/230g spinach leaves
- 2 tbsps olive oil
- 1 tsp garlic grated
- 1oz/28g parmesan cheese grated
- 4oz/113g mozzarella cheese shredded
- 2 tbsp mayonnaise
- 1 cup panko breadcrumbs or regular
- salt and pepper
Instructions
- Heat oven to 375 degrees F or 190 C
- Line a baking tray with foil or parchment. Spread 1 tablespoon of olive oil on the bottom.
- Heat up a pan and add 1 tbsp olive oil. Add garlic and saute until raw flavor disappears. Add spinach and cook until wilted. Salt and pepper to taste. Cool this mixture.
- Rough chop the spinach mixture and place in a bowl. Add parmesan, mozzarella and mix to combine. Salt and pepper to taste.
- Slice open thick part of chicken breast. Season top and bottom outside of chicken with salt and ground black pepper. Place some stuffing in the opening of chicken piece. Fold over to close. Do not overfill chicken or the filling will ooze out. Use toothpicks to secure sides of chicken if necessary. Place on the prepared baking tray. Spread a little mayonnaise on top of the chicken. Sprinkle panko on top and press lightly.
- Bake in the heated oven for 25 to 30 minutes until chicken is cooked.
- For the sauce, heat up a pot and add butter. When melted, add flour and stir until the flour is cooked, about 2 minutes. Whisk in milk while stirring. Let the sauce come to a boil, reduce heat and cook for a few minutes on low heat until thickened to sauce consistency. Add salt to taste, a pinch of ground black pepper and nutmeg. Add more milk to thin sauce if necessary.
- *** Use 4 large or 6 medium chicken breasts. ***If using frozen spinach, thaw and squeeze out liquid
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