Ingredients
For the Chicken 🐔
- 2 large chicken breasts, butterflied and pounded slightly 🍗
- 1 tbsp olive oil 🫒
- ½ tsp paprika 🌶️
- ½ tsp garlic powder 🧄
- ½ tsp salt & black pepper 🧂
For the Filling 🧀🌿
- ½ cup cream cheese, softened 🥛
- ¼ cup feta or mozzarella, crumbled/shredded 🧀
- 2 tbsp sun-dried tomatoes, chopped 🍅
- ½ cup baby spinach, chopped 🌿
- 1 clove garlic, minced 🧄
- ½ tsp Italian seasoning 🌿
For the Topping (Optional) 🍽️
- 2 tbsp Parmesan cheese, grated 🧀
- 1 tbsp butter, melted 🧈
Execution
Prepare the Chicken:
Preheat the oven to 375°F (190°C).
Butterfly the chicken breasts 🍗 by slicing them horizontally (don’t cut all the way through). Gently pound them to even thickness.
Make the Filling:
In a bowl, mix cream cheese, feta/mozzarella, sun-dried tomatoes, spinach, garlic, and Italian seasoning until smooth
Stuff the Chicken:
Spoon the filling into each chicken breast and fold them closed. Use toothpicks to secure if needed.
Sear for Extra Flavor:
Heat olive oil 🫒 in a skillet over medium-high heat.
Sear the stuffed chicken for 2-3 minutes per side, until golden brown.
Bake to Perfection:
Transfer to a baking dish, brush with melted butter, and sprinkle with Parmesan cheese.
Bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
Serve & Enjoy!
Let it rest for 5 minutes before slicing. Serve with a side of roasted veggies 🥦 or a fresh green salad 🥗!
Additional tips
- Want extra juiciness? Add a splash of lemon juice 🍋 before serving!
