Stuffed Chicken Breasts – Spinach and Cheese
Stuffed Chicken Breasts with Spinach and Cheese
Servings Prep Time
6servings 30minutes
Cook Time
30minutes
Servings Prep Time
6servings 30minutes
Cook Time
30minutes
Ingredients
Instructions
  1. Place each breast on plastic wrap or parchment paper and put another piece on top. Use a meat mallet or small heavy pan to pound them thin evenly. Season both sides of each piece of chicken with coarse salt and ground black pepper.
  2. Heat up a pan and pour in 2 tablespoons olive oil. Grate the garlic right into the pan. Make sure the heat is low so the garlic doesn’t burn. Cook for 20 seconds just so the raw flavor goes away. Add the spinach leaves, ¼ tsp ground black pepper, sprinkle on a little coarse salt and stir. When it wilts, add the rest of the spinach. It’ll cook down in just a few minutes. When the spinach is cooked, set it aside. When cool, chop the cooked spinach and move to a bowl.
  3. Grate the parmesan on the large holes of a box grater or use a food processor. To the spinach, add the cream cheese, leave it out of the fridge for a while so it gets soft and is easier to mix. Add the parmesan. Taste and add more salt or pepper if you like.
  4. Spread ¼ cup of all purpose flour on a plate. You can use toothpicks or kitchen twine to hold the chicken together. Put some of the spinach cheese filling in the middle of the chicken. Roll the chicken as tight as possible and secure with toothpicks or twine. If you have too much filling oozing out the sides, remove it. Coat the filled chicken in flour.
  5. Heat up a pan and pour enough oil to coat the bottom. You can use vegetable oil, olive oil or a combination. When the oil is hot, put the chicken in. Brown on one side, turn over and brown the other side and all over. After browning, the chicken is almost cooked. I finish cooking the chicken in a heated 350 degree oven for 5 to 8 minutes. If you want to continue cooking it in the pan, that’s fine too, brown all the breasts, then put them back in the pan with only a tiny bit of oil, cover and cook until done.
  6. When the chicken is cool enough to handle, pull the toothpicks out. The meat is juicy and the filling is creamy. Slice it a few times and it looks even prettier.