The Cream Cheese Spinach Stuffed Chicken is juicy and delicious. Searing it first on the stove gives it a gorgeous color, and then completing it in the oven guarantees that it is fully cooked without drying out. If you split the packed chicken breasts in half, this dish serves 6.
Ingredients:
To make the chicken breasts, combine all ingredients in a large mixing bowl.
3 big boneless, skinless chicken breasts (1 3/4 to 2 lbs, evenly sized chunks)
a quarter teaspoon of salt
a half teaspoon of black pepper
a half teaspoon of garlic powder
paprika, 1/2 teaspoon
1 1/2 tablespoons extra virgin olive oil
Filling Ingredients:
4 ounces chilled cream cheese
1 tablespoon of mayonnaise
2 squeezed garlic cloves
a quarter teaspoon of salt
1 1/2 cups chopped baby spinach leaves
mozzarella cheese, 1/4 cup
1/4 cup grated parmesan
Instructions:
Preheat the oven to 425°F and place a rack in the middle. Cream together cream cheese, mayonnaise, and garlic in a mixing dish with a fork, then whisk in mozzarella, parmesan, and chopped spinach leaves until well blended.
Cut a slit 3/4 of the way through the chicken on a flat surface without cutting all the way through. Stuff 1/4 of the mixture inside each chicken breast and secure with a toothpick horizontally (make sure the chicken breast can rest flat on the sides for searing).
Season the chicken breasts all over with 3/4 teaspoon salt, 1/2 teaspoon pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon paprika, or to taste.
In an oven-proof pan, such as cast iron, or a big heavy-bottomed skillet, heat 1 1/2 tablespoons olive oil over medium heat. Add the chicken and cook for 4 minutes per side or golden brown.
Flip the skillet a second time and place it in the preheated oven. Preheat oven to 425 degrees Fahrenheit and bake for 10-15 minutes, or until a thermometer inserted into the thickest portion of the chicken reads 165 degrees Fahrenheit. Allow 5 minutes for the chicken to rest before slicing. To serve, spoon pan juices over the chicken.
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