Stuffed Chicken Delight This flavorful stuffed chicken breast recipe combines the creaminess of cheese with the freshness of spinach and sun-dried tomatoes, making it a perfect meal for any occasion. Ingredients 4 boneless skinless chicken fillets Salt and pepper, to taste ½ teaspoon paprika 1 tablespoon olive oil Filling 2 teaspoons olive oil 3 cups packed spinach, roughly chopped 4 cloves garlic, minced 1/3 cup sun-dried tomatoes, drained/chopped 4 oz. cream cheese, softened 1 cup shredded mozzarella 1/3 cup Parmesan, grated ½ teaspoon EACH: dried basil, dried oregano ¼ teaspoon onion powder 1 pinch red pepper flakes Instructions Pro Tip 1: Instead of olive oil, I like to use reserved oil from the sun-dried tomatoes in this recipe! Pro Tip 2: Sear the chicken in a cast iron or oven-safe skillet so that you dont have to transfer it to a casserole dish after searing! Prepare the Filling Preheat oven to 375° F. Add 1-2 teaspoons oil in a large skillet over medium heat. Cook the spinach and garlic until wilted, about 3-4 minutes. Let cool. Set the spinach/garlic aside. Combine the remaining filling ingredients, then gently stir in the spinach/garlic and sun-dried tomatoes. Set aside. Prepare the Chicken Pat the chicken dry. Use a sharp paring knife to create a pocket in each chicken fillets. Carefully slice the side of the chicken while avoiding slicing all the way through. Stuff each chicken fillets with the filling. Sprinkle salt, pepper, and paprika on top. Heat oil in a large skillet over medium-high heat. Once hot, add 2 chicken fillets at a time and sear each side until golden, about 2-3 minutes. Pro Tip: Use 2 spatulas to flip the chicken gently. The top and bottom will cook about halfway, while the middle will remain uncooked. Bake If your skillet isn't oven-safe, transfer the chicken to a baking dish. Bake at 375° for 17-20 minutes, or until the thickest part of the chicken reaches 165°. Allow to rest for 5 minutes before serving with mashed potatoes and roasted green beans!
