Ingredients
- 4 (1 pound) chicken boneless breasts (4 ounce)
- 1 teaspoon chili powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- FOR FILLING
- 2 cups spinach (fresh, chopped or 10-ounce package frozen chopped spinach, thawed and squeezed dry)
- 4 ounces cream cheese (at room temperature)
- 1/4 cup grated Parmesan cheese
- 1/4 cup shredded mozzarella cheese
- 1 tablespoons garlic, minced
- 1/4 teaspoon pepper
- Salt, to taste
How to Make
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Step 1: To Make filling:
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Step 2: In a medium bowl, combine spinach, cream cheese, Parmesan cheese, Mozzarella cheese, garlic, salt and pepper until fully combined.
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Step 3: To Butterfly your chicken breasts:
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Step 4: Lay them flat on a sturdy surface. Place one hand on top to hold it in place, then slice 3/4 of the way through the chicken breast (be careful not to slice all the way through).
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Step 5: To Stuff the Chicken:
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Step 6: Season the outside of the chicken with chili powder, Italian seasoning, salt, and pepper. Spoon 1/4 of cheese mixture into the middle of the cut chicken breasts, and fold the chicken so the cream cheese is sealed inside. Use toothpicks to secure chicken, if desired.
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Step 7: To Cook:
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Step 8: Heat a non-stick skillet on med-high, and add 1 tablespoon olive oil. Cook the chicken for about 9-10 minutes per side, or until the chicken is cooked through.
Tips & Variations
- Toothpicks
- Non-stick skillet
We hope you enjoy this recipe!
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