Bushra Griffith
Chicken stuffed with cheese and spinach is a tasty, juicy, and easy-to-make dish that can be prepared in under 30 minutes. The chicken breasts are stuffed with a creamy mixture of cheese and spinach and cooked until golden brown. The key to making great stuffed chicken breasts is to use even-sized pieces so they finish cooking at the same time. The dish can be served fresh or stored in the refrigerator for 3-4 days.
Characteristics and their values:
| Characteristics | Values |
|---|---|
| Chicken | 3-4 large, boneless, skinless chicken breasts |
| Seasoning | Salt, black pepper, garlic powder, paprika, onion powder |
| Cheese | Cream cheese, mozzarella, parmesan, gouda, cheddar, provolone |
| Other ingredients | Spinach, mayonnaise, garlic, onion, red pepper, bacon, sun-dried tomatoes, herbs, olive oil, butter, wine |
| Cooking method | Pan-frying, baking, searing, broiling |
| Cooking time | 25-35 minutes |
| Serving size | 4-8 servings |
| Leftovers | Can be stored in the refrigerator for 3-4 days |
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What You'll Learn
- Preparing the filling: Mix cream cheese, mozzarella, spinach, onion, and garlic
- Preparing the chicken: Cut a pocket in each chicken breast and season
- Cooking the chicken: Sear chicken on a stovetop, then finish in the oven
- Resting the chicken: Allow the chicken to rest for 3 minutes before slicing and serving
- Storing leftovers: Refrigerate or freeze leftovers, then reheat in the oven or microwave
Preparing the filling: Mix cream cheese, mozzarella, spinach, onion, and garlic
Preparing the filling is a straightforward process. First, gather your ingredients: cream cheese, mozzarella, spinach, onion, and garlic. You can also add mayonnaise, parmesan, and seasonings like salt, pepper, garlic powder, paprika, and onion powder to enhance the flavor. Freshly chopped spinach is ideal, but frozen spinach can be used as well. If you prefer a smoother filling, use a fork to mash the cream cheese before mixing in the other ingredients.
In a mixing bowl, start by combining the cream cheese, mozzarella, and garlic. You can use a fork or a spatula to mix these ingredients until they are well incorporated. If you're using mayonnaise and parmesan, add them at this stage as well.
Next, finely chop your spinach and onion. You can also sauté the spinach and onion beforehand to soften them and enhance their flavor. Add the chopped or sautéed spinach and onion to the mixing bowl and combine until all the ingredients are evenly distributed. If you're using seasonings, add them now and mix thoroughly.
Feel free to adjust the quantities of each ingredient to your taste preferences. You can also add other ingredients, such as bacon, sun-dried tomatoes, or herbs like parsley, oregano, or basil. Remember to taste the filling as you mix it to ensure it suits your flavor preferences.
Once you've achieved your desired flavor, set the filling aside while you prepare the chicken breasts for stuffing. The creamy and flavorful filling is now ready to be stuffed into the chicken, creating a juicy and tasty dish.
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Preparing the chicken: Cut a pocket in each chicken breast and season
Preparing the chicken is a straightforward process. First, you'll want to place the chicken breasts on a flat, clean surface, such as a cutting board. Using a sharp chef's knife, carefully cut a slit or pocket in each chicken breast. Be sure not to cut all the way through the breast—only go about three-quarters of the way. This will create a pocket for the delicious spinach and cheese filling.
It's important to use even-sized chicken breasts to ensure they cook at the same rate. Ideally, opt for boneless, skinless chicken breasts, which are easier to work with and cook evenly. Before cutting, you can lightly drizzle the chicken breasts with oil and season both sides with a variety of seasonings, such as salt, black pepper, garlic powder, paprika, and onion powder. Alternatively, you can season the chicken breasts after stuffing them.
When creating the pocket, a helpful technique is to place one hand on top of the chicken breast to stabilise it. This ensures a steady cut and helps prevent any accidental slips. Using your other hand, carefully slice into the chicken breast, aiming to cut about halfway through. Imagine you are butterflying the chicken breast, but only take it about halfway there.
Once you've created the pockets in the chicken breasts, you can proceed to stuff them with the creamy spinach and cheese filling. Be careful not to overstuff, as this can impact cooking and result in a partially cold filling. A well-stuffed chicken breast is sure to be a tasty treat!
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Cooking the chicken: Sear chicken on a stovetop, then finish in the oven
To cook the chicken, start by preheating your oven to between 375°F and 425°F. While the oven is preheating, heat some oil in a skillet or frying pan on the stovetop. Swirl the pan to evenly distribute the oil, then carefully place your stuffed chicken breasts in the pan.
Cook the chicken undisturbed for 4 to 7 minutes, until golden brown. If the chicken feels stuck when you try to turn it, it isn't ready to flip. Use a spatula to flip the breasts over, then add a tablespoon of butter to the pan and swirl to distribute the melting butter.
Cook the chicken for another 5 to 7 minutes, until it reaches an internal temperature of at least 160°F to 165°F. Transfer the chicken to a plate or cutting board and let it rest for 3 minutes before slicing and serving.
If you want to add wine to the dish, reduce the heat to low and add 0.5 cups of dry white wine to the pan after the chicken has been cooking for a total of 7 to 11 minutes. Cover the pan and cook for another 3 to 5 minutes, or until the chicken is no longer pink in the middle.
If you are reheating leftovers, place the chicken in a baking dish with a splash of water or chicken stock, cover with foil, and reheat in the oven until heated throughout.
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Resting the chicken: Allow the chicken to rest for 3 minutes before slicing and serving
Resting the chicken is an important final step in the cooking process. This allows the juices to redistribute throughout the chicken breast. It is recommended that you let the chicken rest for 3 minutes before slicing and serving. This will ensure the chicken is cooked to perfection and safe to eat.
During the resting period, the juices inside the chicken will be reabsorbed, keeping the meat moist and tender. This step also allows the chicken to cool slightly, making it easier to handle and ensuring that it is at the perfect temperature for serving.
The resting time can also be used to prepare any side dishes or sauces that you plan to serve with the chicken. It is a good opportunity to ensure that all components of the meal are ready to be served together.
For the best results, it is important not to skip the resting step. It may be tempting to slice into the chicken immediately, but the short wait will be worth it for a juicy and flavorful final product.
After the resting period, you can slice the chicken and serve it to your guests. Enjoy the delicious flavors of the cheese and spinach-stuffed chicken!
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Storing leftovers: Refrigerate or freeze leftovers, then reheat in the oven or microwave
Storing leftovers of chicken stuffed with cheese and spinach is simple. Once the cooked chicken has cooled, place the leftovers in an airtight container and store them in the refrigerator for up to 4 days.
If you wish to keep the leftovers for longer, you can freeze them. Place the cooled and cooked chicken in a shallow container and store it in the freezer for up to 2 months.
When you're ready to enjoy your leftovers, you can reheat them in a pan on the stovetop or in the oven. Microwaving is also an option, but it may dry out the chicken. If you're reheating in the oven, add a splash of water or chicken stock to the bottom of the baking dish and cover with foil to prevent the chicken from drying out. If you froze your leftovers, remember to thaw them in the fridge overnight before reheating.
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Frequently asked questions
You will need chicken breasts, spinach, cream cheese, mozzarella, parmesan, garlic, salt, and pepper. You can also add mayonnaise, onion, paprika, and red pepper.
Mix the cream cheese, mozzarella, parmesan, spinach, and garlic together until well combined. You can also add mayonnaise, onion, paprika, and red pepper to the mixture.
Use a chef’s knife to cut a pocket in each chicken breast. Season the chicken breasts with salt and pepper. Divide the filling evenly among the chicken breasts and secure with toothpicks.
You can cook the chicken in a skillet on the stovetop or in the oven. If cooking on the stovetop, cook the chicken over medium-high heat for 5 to 7 minutes per side, or until golden brown. If cooking in the oven, bake at 375-425˚F for 25-35 minutes, or until the chicken is cooked through.
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