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–+ servings

Stuffed Chicken Breast

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Calories 458kcal

Ingredients

  • 4 small chicken breasts boneless + skinless
  • 1 1/4 teaspoon kosher salt divided
  • 1/2 teaspoon black pepper
  • 1/2 tsp smoked paprika
  • 1 tablespoon butter
  • 1 tablespoon avocado or vegetable oil
  • 4 oz cream cheese softened
  • 2 cloves garlic minced
  • 1/4 tsp kosher salt
  • 1 1/2 cups baby spinach chopped
  • 1/4 cup sun dried tomatoes drained + chopped
  • 1/4 cup mozzarella cheese shredded
US Customary - Metric

Instructions

  • Preheat oven to 425 F.
  • In a mixing bowl, combine the cream cheese, garlic, and 1/2 teaspoon salt. Mix in the chopped spinach, sun dried tomatoes, and mozzarella.
  • Place chicken on a cutting board and sprinkle both sides with 3/4 teaspoon salt, pepper, and paprika. Press to adhere. Cut a pocket in the center of each chicken breast, making sure not to cut all the way through.
  • Fill each chicken breast with equal amounts of filling. Use toothpicks to seal the open end, it doesn't need to be fully sealed, but together enough to keep the filling somewhat inside.
  • Melt 1 tablespoon of butter along with the avocado/vegetable oil together in a large oven proof skillet or pan. Once shimmering, add the chicken breasts and sear until golden, about 4-5 minutes. Flip and transfer your pan to the preheated oven. Continue to cook until the breasts have reached an internal temp of 165 F, about 10-15 minutes.
  • Allow chicken to rest for 10 minutes. Drizzle pan sauce over each piece before plating, and enjoy!

Nutrition

Calories: 458kcal | Total Carbohydrates: 7g | Protein: 53g | Fat: 24g | Sodium: 1284mg | Fiber: 1g | Sugar: 4g | Net Carbs: 6g

Delicious recipe from Lindsey Hyland // www.thelittlepine.com