Spinach Stuffed Chicken (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 tablespoons olive oil
02 -
4 chicken breasts, about 2 lbs total
→ Creamy Spinach Filling
03 -
4 oz cream cheese
04 -
2 oz shredded mozzarella cheese
05 -
2 oz crumbled feta cheese
06 -
4 oz fresh spinach leaves
→ Seasoning Mix
07 -
1 teaspoon salt
08 -
2 teaspoons paprika
09 -
1 teaspoon cumin powder
10 -
1/2 teaspoon chili powder
# Instructions:
01 -
Stir together the cumin, paprika, salt, and chili powder in a small bowl, then keep it to the side.
02 -
Finely chop the spinach, then toss it into a bowl. Add your cream cheese, mozzarella, and feta, and use your hands to mash and mix until it's smooth and combined.
03 -
Carefully make a small opening on the long side of each chicken breast with a sharp knife. Don’t slice all the way through.
04 -
Spoon the spinach mixture evenly into four portions and stuff it into the chicken openings. Use toothpicks to hold the edges together.
05 -
Brush each chicken breast on both sides with olive oil, then sprinkle the spice blend all over.
06 -
Place in a 400ºF oven and bake for 25 to 30 minutes, adjusting for the size of the chicken pieces.
# Notes:
01 -
Stores in an airtight container in the fridge for up to four days.
02 -
To warm up in oven: Add water to a baking dish, cover, and heat at 300ºF for 7 minutes. Let sit 5 minutes.
03 -
To warm on stovetop: Cover and cook over low heat with water for around 10 minutes, flipping once.