Ingredients
Equipment
Method
- Preheat oven to 400°F (200°C).
- Using a sharp knife, cut a pocket into the side of each chicken breast, being careful not to cut all the way through.
- Season the chicken breasts with 1/2 teaspoon salt and 1/4 teaspoon black pepper on both sides.
- In a large skillet, heat 1 tablespoon olive oil over medium heat. Add minced garlic and cook for 30 seconds until fragrant.
- Add the spinach to the skillet and cook until wilted, about 2 to 3 minutes. Remove from heat and let cool slightly.
- In a bowl, combine the cooked spinach, cream cheese, parmesan cheese, mozzarella cheese, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Mix until well combined.
- Stuff each chicken breast with the spinach mixture, dividing it evenly among the four breasts. Secure with toothpicks if needed.
- In an oven-safe skillet, heat 1 tablespoon olive oil over medium-high heat. Add the stuffed chicken breasts and sear for 2 to 3 minutes per side until golden brown.
- Transfer the skillet to the preheated oven and bake for 20 to 25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
- Remove from the oven and let the chicken rest for 5 minutes before serving.
Notes
Be careful not to overfill the chicken breasts, as the filling may leak during cooking. You can use frozen spinach instead of fresh, but make sure to thaw and squeeze out excess water before using. For extra flavor, you can add sun-dried tomatoes or cooked bacon to the filling. Pound the chicken breasts to an even thickness before cutting the pocket to ensure even cooking.
