Stuffed Chicken Breast Recipe

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)

Instructions:

1. Preheat oven to 375°F (190°C). Lightly grease a baking dish.
2. 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.
3. Season the chicken breasts with salt and pepper.
4. 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).
5. 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.
6. Optional: Secure the filling with toothpicks (if using the pocket method).
7. Place the stuffed chicken breasts in the prepared baking dish. Drizzle with olive oil.
8. Bake for 25-30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
9. Let the chicken rest for 5 minutes before serving. Slice and enjoy!