Juicy Stuffed Chicken Breast
Ingredients:
4 boneless, skinless chicken breasts
4 oz cream cheese (softened)
1 cup spinach (fresh or frozen, squeezed dry if using frozen)
1/2 cup mozzarella cheese (shredded)
1/4 cup grated Parmesan cheese
2 cloves garlic (minced)
1 tablespoon olive oil
1 teaspoon dried Italian herbs (or a mix of oregano, basil, thyme)
Salt and pepper to taste
Toothpicks (to secure the chicken)
Instructions:
Preheat the Oven:
Preheat your oven to 375°F (190°C).
Prepare the Stuffing:
In a bowl, mix together the cream cheese, spinach, mozzarella, Parmesan, garlic, and Italian herbs. Add salt and pepper to taste.
Prepare the Chicken:
Cut a pocket into each chicken breast (horizontally), being careful not to cut all the way through. Season the chicken with salt, pepper, and a little olive oil on both sides.
Stuff the Chicken:
Spoon the creamy spinach mixture into each chicken breast, filling the pocket but not overstuffing. Use toothpicks to secure the opening if necessary.
Cook the Chicken:
Heat olive oil in a skillet over medium heat. Brown the chicken on both sides (about 2-3 minutes per side). Once browned, transfer the chicken to a baking dish and finish cooking in the oven for about 20-25 minutes or until the chicken reaches an internal temperature of 165°F (74°C).
Rest and Serve:
Let the chicken rest for a few minutes before serving to allow the juices to redistribute. Remove the toothpicks and serve with your favorite side dishes!~~