HOW TO MAKE STUFFED CHICKEN BREAST WITH SPINACH & CHEESE
Splitting
chicken breasts and filling them with your favorite flavors. Spinach, two kinds
of cheese, and garlic come together here to stuff golden chicken breasts with a
flavorful, cheesy filling.
Servings : 4
INGREDIENTS
·
4
boneless, skinless chicken breasts (about 1 1/2 pounds total)
·
1
teaspoon kosher salt, divided
·
4
ounces cream cheese, at room temperature
·
2
ounces shredded mozzarella cheese (about 1/2 cup)
·
1
(10-ounce) box frozen spinach, thawed and squeezed to remove excess moisture
·
1/2
small sweet onion, grated
·
1
clove garlic, minced
·
2
tablespoons olive oil
·
1
tablespoon unsalted butter
EQUIPMENT
·
Measuring
cup and spoons
·
Chef's
knife and cutting board
·
12-inch
skillet or cast iron pan
·
Small
mixing bowl
·
Paper
towels
INSTRUCTIONS
1.
Make a
pocket in the chicken breasts and season. Place a chicken breast on a cutting
board. Press a hand on top of the breast and carefully insert the tip of a
chef's knife into the thickest part of the chicken breast. Cut an opening about
3 inches wide, then cut 3/4 of the way through the breast to create a pocket
without cutting all the way through. Repeat with the remaining breasts.
Thoroughly dry the chicken on all sides with paper towels. Season on all sides
and inside the pockets with 1/2 teaspoon of the salt.
2.
Make
the filling. Combine the cream cheese, mozzarella, spinach, onion, garlic, and
remaining 1/2 teaspoon salt in a small bowl and mix until well-combined.
3.
Stuff
the chicken breasts. Spoon the filling into the pocket of each chicken breast.
4.
Heat
the oil over medium-high heat in a large skillet. Heat the oil in a 10-inch or
larger skillet (preferably straight-sided and not nonstick; cast iron is a
great option) over medium-high heat until shimmering, about 3 minutes.
5.
Carefully
add the chicken to the hot pan and cook for 5 to 7 minutes. Swirl the pan just
before adding the breasts to evenly distribute the oil. Carefully add the
chicken and do not touch, poke, or move the chicken for 5 to 7 minutes. If you
try to turn the chicken and it feels stuck, it isn't golden and crispy or ready
to flip.
6.
Flip
the chicken and cook until it reaches 165°F, 5 to 7 minutes more. Flip the
breasts over and add the butter right between them. Pick up the pan and give it
a gentle swirl to distribute the melting butter. Cook until they reach an
internal temperature of 165°F, 5 to 7 minutes more.
7.
Slice
and serve. Remove the chicken breasts to a plate or clean cutting board. Let
rest for 3 minutes before slicing and serving.
RECIPE
NOTES
·
Storage:
Leftovers can be refrigerated in an airtight container up to 4 days.
Recipe
from thekitchn.com
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