Ingredients
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 2 cups fresh spinach, chopped
- 1 cup cream cheese, softened
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1/2 cup shredded mozzarella cheese
If you’re out of cream cheese, ricotta makes a wonderful substitute. And if Parmesan isn’t your favorite, try substituting with pecorino romano for a different twist. The flexibility of this recipe allows you to make it your own, just like how I learned to adapt recipes from my abuela’s kitchen.
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a baking dish with olive oil.
- In a medium skillet, heat olive oil over medium heat. Add chopped spinach and garlic, sauté until the spinach wilts, about 2-3 minutes.
- In a bowl, combine the sautéed spinach, cream cheese, Parmesan cheese, Italian seasoning, salt, and pepper. Mix until well combined.
- Using a sharp knife, carefully cut a pocket into each chicken breast. Be sure not to cut all the way through.
- Stuff each chicken breast with an equal amount of the spinach mixture, pressing lightly to seal the edges.
- Place the stuffed chicken breasts in the prepared baking dish and sprinkle with shredded mozzarella cheese.
- Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the cheese is golden brown.
- Let the chicken rest for a few minutes before serving.
Remember, patience is key, as my abuela always said. Allow the chicken to rest, letting the flavors meld together beautifully. This simple step makes all the difference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International