Spinach & Cheese Stuffed Chicken Breasts
Ensure each chicken breast reaches an internal temperature of 165°F (74°C) before serving. Use toothpicks or kitchen twine to keep the stuffing securely inside the chicken breasts during baking. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Time: Prep: 10 mins, Cook: 25 mins, Total: 35 mins
Servings: 4
Ingredients
- 4 boneless (skinless chicken breasts)
- Salt and pepper
- 1.5 cups fresh spinach (chopped)
- ¾ cup shredded mozzarella cheese divided (½ cup and ¼ cup)
- ¼ cup grated Parmesan cheese
- 1 medium roma tomato sliced into 8 slices
- Toothpicks or kitchen twine (optional for securing the chicken)
Instructions
- Preheat the oven to 375°F (190°C) and line a cookie sheet with parchment paper.
- Steam the Spinach in the microwave for 2-3 minutes.
- In a mixing bowl, combine the steamed spinach, ½ cup of shredded mozzarella cheese, and grated Parmesan cheese. Mix well to create the stuffing.
- Using a sharp knife, make a horizontal slit along the side of each chicken breast to create a pocket for the stuffing. Be careful not to cut all the way through.
- Stuff each chicken breast with the spinach and cheese mixture, pressing gently to ensure the filling is evenly distributed.
- Add two slices of the tomato to each chicken breast and top with remaining mozzarella cheese.
- If using toothpicks, secure the tomatoes and open sides of the chicken breasts with toothpicks to keep the stuffing from falling out during cooking. Alternatively, you can use kitchen twine to tie the chicken breasts closed.
- Transfer the pan to the prepared dish and bake for about 20-25 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).