This chicken makes the perfect addition to any pasta or potato dish. I first made it a few years ago when I was craving a creamy cheese stuffed chicken similar to what I have had at a few popular restaurant chains. Plus, I really love cooked spinach like this. It reminds me a little bit of a spinach dip I have had. ￼￼
You can simply cut a slit into the middle of the chicken; however, it is better if you tenderize it first. I like to butterfly the breast, pound with a meat mallet, and then season before stuffing the center. Any meat mallet will work, but I prefer one like this that stands up flat. I feel it is more ergonomic in my hand.
I seared the outsides of my stuffed chicken in my cast iron skillet just until the outsides started to get a little brown coloring. Then I finished the cooking in the oven. This will allow the center to fully cook without the outside meat over cooking.
I used the fajita blend cheese, which is just a mixture of a few types of cheese. You can use any cheese you prefer as long as it is shredded. That way it can fully blend in with the cream cheese and spinach. I gave a starting amount for the salt, pepper, and garlic, but always start small and add more as you prefer. The cream cheese tends to take away the strength of the seasonings, but when you add the shredded cheese, it may add a small amount of salt back in on its own. Play around until you find your liking. That’s the great thing about cooking, you get to adjust the recipes to your taste. Have fun and Enjoy!
Spinach Stuffed Chicken Breast
- 1 meat mallet
- 1 chef knife
- 1 skillet
- 1 baking sheet
- 1 oven
- 1 mixer
- 4 each chicken breast boneless skinless
- 1 8oz cream cheese
- 1/2 cup fajita blend cheese or shredded cheese of choice
- 1 cup frozen spinach or 1 cup cooked spinach
- 2 tbsp olive oil
- 1/2 tsp garlic powder
- 1 tsp salt
- 1 tsp pepper
- 8 each toothpicks
- Carefully butterfly chicken breast by slicing through thickest part and opening to create a larger thin piece of meat. Cover with plastic wrap and lightly pound with meat mallet. Be careful not to break the meat apart by hitting it too hard. Season the outside of the chicken by rubbing a little olive oil and half of the salt, pepper, and garlic powder all over. Set aside while you mix the filling. In a medium bowl or mixer bowl, place the cream cheese and the remaining seasonings left from being used on chicken. Blend together fully. It helps if the cream cheese has been set out and allowed to come to room temperature first. Take spinach and squeeze out any excess liquid. Place the squeezed spinach in with the cream cheese and add the shredded cheese to the bowl as well. Blend together and taste. Add any extra salt, pepper, or garlic if desired. Place butterflied chicken breasts on work surface. Scoop about 1-2 tablespoons of the cheese and spinach mixture onto the center of the chicken. Fold the chicken back together sealing the cheese mixture into the middle. Pinch edges shut with toothpicks and repeat until all chicken is filled. Heat a skillet to medium high heat and lightly oil surface. Place stuffed chicken into skillet and brown lightly on each side. Be careful not to squeeze the filling out. Place the lightly browned chicken onto a baking sheet and finish cooking in oven at375’F. Meat and filling should reach an internal temperature of 165’F. Once fully cooked, remove toothpicks and serve with favorite side of choice. Enjoy!