This recipe creates delicious and flavorful stuffed chicken breasts that are perfect for a satisfying meal. You can customize the filling to your taste with different cheeses, herbs, and vegetables.
Ingredients:
- 4 boneless, skinless chicken breasts
- Salt and freshly ground black pepper
- Olive oil
- For the stuffing (choose one or create your own):
- Spinach and Cheese:
- 2 tablespoons olive oil
- 3 cups chopped spinach
- 4 cloves garlic, minced
- 1/3 cup sun-dried tomatoes, chopped (optional)
- 4 ounces cream cheese, softened
- 1 cup shredded mozzarella cheese
- 1/3 cup grated Parmesan cheese
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ¼ teaspoon onion powder
- Pinch of red pepper flakes (optional)
- Italian Sausage and Herb:
- 4 Italian sausages, casings removed and crumbled
- ½ cup chopped onion
- 2 cloves garlic, minced
- ½ cup chopped sun-dried tomatoes (optional)
- ½ cup chopped fresh parsley
- ¼ cup grated Parmesan cheese
- ½ teaspoon dried oregano
- Pinch of red pepper flakes (optional)
- Spinach and Cheese:
Instructions:
- Preheat oven to 375°F (190°C). Lightly grease a baking dish.
- Butterfly the chicken breasts: Place a chicken breast between two pieces of plastic wrap and pound with a meat mallet to an even thickness of about ½ inch. Alternatively, carefully slice each chicken breast horizontally, creating a pocket without cutting all the way through.
- Season the chicken breasts with salt and pepper.
- Prepare your chosen stuffing:
- Spinach and Cheese: Heat olive oil in a large skillet over medium heat. Add spinach and garlic, cook until wilted, about 3-4 minutes. Remove from heat and let cool slightly. In a bowl, combine cream cheese, mozzarella, Parmesan, basil, oregano, onion powder, and red pepper flakes (if using). Stir in the cooled spinach and sun-dried tomatoes (if using).
- Italian Sausage and Herb: Cook sausage in a skillet over medium heat until browned, breaking it up with a spoon. Drain any excess grease. Add onion and garlic, cook until softened, about 5 minutes. Stir in sun-dried tomatoes (if using), parsley, Parmesan cheese, oregano, and red pepper flakes (if using).
- Stuff the chicken breasts: Divide the stuffing mixture evenly between the chicken breasts. Spoon the filling into the pocket or mound it in the center of the butterflied chicken breast.
- Optional: Secure the filling with toothpicks (if using the pocket method).
- Place the stuffed chicken breasts in the prepared baking dish. Drizzle with olive oil.
- Bake for 25-30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
- Let the chicken rest for 5 minutes before serving. Slice and enjoy!