Cheesy Spinach-Stuffed Chicken Breasts
These Cheesy Spinach-Stuffed Chicken Breasts feature juicy chicken filled with creamy spinach and cheese. Perfect for a healthy dinner, it’s a simple recipe that blends rich, nutritious flavors into a satisfying dish with minimal effort.
Why You’ll Love This Recipe
This dish is a nutritious, delicious dinner option that transforms juicy chicken filled with creamy spinach and cheese into a delightful treat, perfect for a healthy meal. Easy to prepare, it’s packed with protein, vitamins, and taste. Versatile—serve with veggies or alone—this recipe offers a wholesome, satisfying indulgence.
Recipe Tips and Tricks
- Pound Chicken Evenly: Ensures uniform cooking and easy rolling.
- Wilt Spinach First: Enhances flavor and reduces volume.
- Seal Edges Well: Keeps filling inside while cooking.
- Check Doneness: Internal temperature should reach 165°F.
- Avoid Overstuffing: Leaves room for secure rolling.
- Serve Warm: Maximizes the cheesy appeal.
- Thicken if Desired: Add more cheese if filling is too loose.
- Rest Before Serving: Allows juices to redistribute.
- Adjust Seasoning: Taste and tweak spices to preference.
- Use Toothpicks: Secures rolls if needed.
Cheesy Spinach-Stuffed Chicken Breasts
Cheesy spinach-stuffed chicken, healthy dinner delight.
Ingredients
- ¼ tsp black pepper
- ½ tsp salt
- ¾ cup reduced-fat shredded mozzarella cheese
- 1 tbsp chopped parsley
- 1 tbsp olive oil
- 1 tsp Italian seasoning
- 2 cloves garlic, minced
- 2 cups fresh wilted spinach
- 2 tbsp cream cheese
- 4 boneless skinless chicken breasts
Instructions
- Prepare Chicken: Pound chicken breasts to an even thickness using a meat mallet.
- Wilt Spinach: Heat a skillet with a teaspoon of olive oil, add spinach, and cook until wilted, about 2-3 minutes.
- Make Filling: In a bowl, mix wilted spinach, mozzarella cheese, cream cheese, minced garlic, salt, black pepper, and Italian seasoning.
- Stuff Chicken: Spread the filling evenly over each chicken breast and roll up tightly.
- Secure Rolls: Wrap each stuffed breast with kitchen twine or secure with toothpicks if needed.
- Heat Pan: Heat remaining olive oil in a skillet over medium heat and sear chicken rolls for 2-3 minutes per side.
- Transfer to Oven: Preheat oven to 375°F (190°C) and place seared chicken in a baking dish.
- Bake the Dish: Bake for 20-25 minutes until chicken reaches 165°F internally.
- Prepare Garnish: Rinse and chop fresh parsley.
- Serve and Enjoy: Let rest for 5 minutes, then garnish with parsley and serve warm, savoring this cheesy delight!
Notes
- Pound chicken evenly for uniform cooking; wilt spinach for flavor.
- Seal edges well to retain filling; check seasoning to taste.
- Store leftovers promptly to maintain freshness; reheat gently to preserve moisture.
- This recipe can be adapted for vegetarian diets with appropriate swaps.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 324Total Fat 13gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 7gCholesterol 119mgSodium 574mgCarbohydrates 6gFiber 2gSugar 1gProtein 44g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Chicken Breasts (4): Boneless, skinless, for protein.
- Spinach (2 cups): Fresh, wilted, for nutrition.
- Mozzarella Cheese (¾ cup): Reduced-fat, shredded, for richness.
- Cream Cheese (2 tbsp): For creaminess.
- Garlic (2 cloves): Minced, for depth.
- Olive Oil (1 tbsp): For cooking.
- Salt (½ tsp): Enhances flavor; adjust to taste.
- Black Pepper (¼ tsp): Ground for a subtle kick.
- Italian Seasoning (1 tsp): For warmth.
- Parsley (1 tbsp): Chopped, for garnish.
Variations and Substitutions
- Chicken Swap: Use turkey breast or tofu.
- Spinach Swap: Use kale or omit.
- Mozzarella Swap: Use Parmesan or omit.
- Cream Cheese Swap: Use ricotta or omit.
- Garlic Swap: Use garlic powder if fresh isn’t available.
- Oil Swap: Use avocado oil or omit.
- Salt Swap: Use sea salt or omit.
- Pepper Swap: Use cayenne or omit.
- Seasoning Swap: Use thyme or omit.
- Herb Swap: Use basil or omit parsley.
Storage Options
- Refrigerator: Store in an airtight container for up to 3 days; reheat in oven.
- Freezer: Freeze in portions for up to 2 months; thaw in fridge.
- Reheating: Warm at 350°F for 15-20 minutes.
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