Ingredients
4 small chicken breasts, skinless and boneless
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon smoked paprika
6 ounces + 2 tablespoons cream cheese
1/3 cup parmesan cheese
1/3 cup feta cheese
1 cup baby spinach, chopped
1/4 cup sun-dried tomatoes, packed in oil
1 tablespoon butter to cook
Instructions
- Butterfly your chicken breasts by slicing them horizontally through the middle, being careful not to cut all the way through.
- Sprinkle the outside of the chicken breasts with salt, pepper, and smoked paprika.
- In a small bowl, combine the cream cheese, parmesan cheese, feta cheese, chopped spinach, and sun-dried tomatoes.
- Stuff each chicken breast with the prepared cheese and spinach filling. Secure the openings with toothpicks to keep everything in place (don’t worry if some of the filling spills out).
- Heat a skillet over medium heat and add the butter. Once the butter is hot, add the stuffed chicken breasts.
- Cook the chicken on all sides, browning evenly. Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (75°C).
- Once cooked, remove the chicken from the skillet and discard the toothpicks. Serve and enjoy!
Notes
- Cheese Swap: Try using mozzarella or cheddar cheese in place of the parmesan or feta for a different flavor profile.
- Add Herbs: Fresh herbs like basil or oregano can be added to the stuffing for an aromatic touch.
- Veggie Boost: Add additional vegetables such as mushrooms or bell peppers to the filling for more texture and flavor.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezing: Store the cooked chicken breasts in a shallow container in the freezer for up to 2 months.
- Reheating: Reheat in a skillet or oven. Microwaving may cause the chicken to dry out.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-fried
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 320
- Sugar: 3g
- Sodium: 650mg
- Fat: 23g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 100mg
