Baked Stuffed Chicken Breast with Creamy Spinach
FitMenCook
My name is Kevin. My life changed when I realized that healthy living is truly a lifelong journey, mainly won by having a well-balanced diet and enjoying adequate exercise. By experimenting in the kitchen and openly sharing my meals, I learned that healthy eating is hardly boring and that by making a few adjustments, I could design a diet that could help me achieve my personal fitness goals. Our bodies are built in the kitchen and sculpted in the gym.
This baked stuffed chicken breast recipe is a delicious and flavorful way to enjoy a classic protein. The creamy spinach filling is easy to prepare and adds a tasty twist to the traditional chicken dish. To make the filling, you’ll start by heating up some extra virgin olive oil in a pan and adding in minced garlic and chopped white onion. Cook these ingredients until the onion is translucent, then add in some frozen chopped spinach and cook until it’s fully thawed. Next, add in some Greek yogurt cream cheese (or a reduced fat or goat cheese alternative), along with cumin, fresh dill, and a pinch of sea salt and pepper. Mix all of these ingredients together until the cream cheese is fully melted and the filling is smooth and creamy.
To prepare the chicken, pat it dry with a paper towel and then carefully slice down the side of each breast to create a deep pocket. Be sure not to slice all the way through, as you want the top to stay attached. Next, stuff each chicken breast with a few tablespoons of the creamy spinach mixture, and then season the top with a pinch of sea salt and pepper. Stuffing chicken helps to add so many flavors to the dish. Place the stuffed chicken breasts on a baking sheet lined with parchment paper and lightly spray the top of each breast.
Bake the chicken in the oven at 410F for 22 to 25 minutes, or until it’s fully cooked through. To help brown the top of the chicken, you can set the oven to broil for the last 1 to 2 minutes of cooking. Once the chicken is fully cooked, it’s ready to be served and enjoyed. This baked stuffed chicken recipe makes enough stuffed chicken breasts for four servings, so you can easily adjust the quantities if you need to make more or fewer. With its creamy spinach filling and perfectly cooked chicken, this chicken breast recipe is sure to be a hit with the whole family.
Baked Stuffed Chicken Breast with Creamy Spinach
Ingredients for 4 stuffed chicken breasts
- Creamy Spinach
- 1 tablespoon extra virgin olive oil
- 1 1/2 tablespoons garlic, minced
- 1/2 cup white onion, chopped
- 1 1/4 cups frozen spinach, chopped (I used Kroger frozen chopped spinach)
- 5 oz Greek yogurt cream cheese (I used Kroger Greek cream cheese)
- Substitute: reduced fat cream cheese; goat cheese
- 2 teaspoons cumin
- 2 tablespoons fresh dill (or more/less to taste)
- pinch of sea salt & pepper
- four ~6oz (1 1/2lb) chicken breasts, skinless
- Set oven to 410F / 210C.
- In a bowl, mix together the ingredients for the creamy spinach. Season to taste with sea salt & pepper. Pro-Tip: if you want to make the spinach creamier, then allow the spinach to thaw at room temperature, then place it in a paper towel and squeeze out the excess water.
- Pat dry the chicken breast using a paper towel. Then, carefully slice the chicken breast down it’s side to create a deep pocket. Be careful not to completely remove the top.
- Stuff the chicken with a few tablespoons of the creamy spinach, about two (2). Add a pinch of sea salt & pepper to the top of the stuffed chicken breast, then place it on a baking sheet lined with parchment paper. Lightly spray the top of the chicken breast
- Bake in the oven for 22 to 25 minutes. To help brown the top of the chicken, set the oven to broil for the last 1 to 2 minutes.
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