Spinach Stuffed Chicken Breast

• 분량: 2 servings
• 활동 시간: 15 minutes
• 총 시간: 35 minutes

재료

2 boneless skinless chicken breasts (halves of about 1 lb)

2 oz cream cheese (¼ cup)

2 tablespoons ricotta cheese (if there are juices in the container, don't scoop any as it will make the filling too wet)

2 tablespoons shredded mozzarella cheese

1 tablespoon grated Parmesan cheese

1 teaspoon freshly minced garlic

1 cup finely chopped fresh spinach (or ⅓ cup frozen, thawed, and squeezed dry)

2 tablespoons sun-dried tomatoes (patted dry and finely chopped)

½ teaspoon salt

½ teaspoon garlic powder

¼ teaspoon paprika

⅛ teaspoon black pepper

방향

Place chicken breasts on a cutting board and butterfly -- slicing them open as pictured so they are still connected on one side but you have a large opening for cheese.

In a medium bowl, beat cream cheese, ricotta, mozzarella, parmesan, and minced garlic with an electric mixer until combined (you can also use a spoon!). Add spinach and tomatoes and beat until combined.

Spread half of the spinach mixture into the opening of each chicken breast, then pin it shut with a few toothpicks around the sides.

Preheat a heavy skillet over medium-high heat and add 2 tablespoons oil.

Combine the seasoning: salt, garlic powder, paprika, and pepper. Sprinkle over all sides of the chicken.

Sear the chicken evenly on each side, about 2-3 minutes per side. Lower the temperature to medium heat, cover, and cook until the thickest part of the chicken reaches an internal temperature of 165 degrees F. (*Optional: you can finish cooking in a 425 degree F oven if you prefer -- both will take about 10 minutes).

If your chicken starts to brown too much, you can add a small splash of water or broth to the pan.

Let rest for 10 minutes before serving.

영양 정보

• 칼로리: 333 kcal
• 지방 전체: 19 g
• 포화 지방: 10 g
• 불포화 지방: 6 g
• 트랜스 지방: 0.01 g
• 콜레스테롤: 122 mg
• 나트륨: 969 mg
• 탄수화물 전체: 8 g
• 식이섬유: 1 g
• 총 당류: 3 g
• 단백질: 33 g