Spinach and Mozzarella Stuffed Chicken Breasts
320kcal
Ingredients
- 4 boneless, skinless chicken breasts (about 6 ounces each)
- 1 cup shredded mozzarella cheese
- 0.25 cup grated Parmesan cheese
- 0.5 cup chopped fresh spinach
- 0.25 cup sun-dried tomatoes, finely chopped
- 1 tsp dried Italian seasoning
- 0.5 tsp garlic powder
- 0.5 tsp salt
- 0.25 tsp black pepper
- 2 tbsp olive oil
Equipment
- Oven-safe skillet
- Sharp knife
Method
- Preheat oven to 375°F. Use a sharp knife to carefully cut a horizontal pocket into each chicken breast, being careful not to cut all the way through.
- In a bowl, mix mozzarella, Parmesan, spinach, sun-dried tomatoes, Italian seasoning, garlic powder, salt, and pepper until well combined.
- Stuff each chicken breast with about 1/4 cup of the filling, then secure the opening with toothpicks to prevent leakage.
- Heat olive oil in an oven-safe skillet over medium-high heat. Sear the chicken for 3–4 minutes per side until golden brown.
- Transfer the skillet to the oven and bake for 20–25 minutes, or until the chicken reaches 165°F internally. Let the chicken rest for 5 minutes before removing toothpicks and slicing. Serve warm.
Nutrition
Calories320kcalCarbohydrates6gProtein35gFat18gSaturated Fat6gCholesterol105mgSodium580mgPotassium520mgFiber2gSugar3gVitamin A25IUVitamin C10mgCalcium25mgIron1.5mg
Notes
For a lighter version, swap half the mozzarella with low-fat cottage cheese. If your filling feels too wet, blot the spinach with a paper towel before mixing. Leftovers keep beautifully in the fridge for up to 3 days.