Frederic Melton
Chicken is a versatile meat with many ways to grill, bake, fry, and saute it. Stuffed chicken breast is a great way to add more flavour to chicken breast. There are many types of cheese that can be used for stuffed chicken breast, such as cheddar, mozzarella, parmesan, goat cheese, and cream cheese. The type of cheese used can vary depending on personal preference and the desired flavour and texture of the dish.
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What You'll Learn
Mozzarella-stuffed chicken breast
Ingredients
You will need:
- Boneless, skinless chicken breasts
- Mozzarella cheese
- Salt
- Pepper
- Garlic powder
- Olive oil
- Marinara sauce (optional)
- Basil (optional)
Method
- Preheat your oven to 375-400°F.
- Butterfly the chicken breast, leaving around 0.5 inches uncut on one side to create a pocket.
- Season the chicken with salt, pepper, and garlic powder.
- Stuff the chicken pocket with mozzarella cheese.
- Heat olive oil in a large oven-safe skillet over medium heat.
- Add the chicken to the skillet and cook both sides until golden brown (around 2 minutes per side).
- Transfer the chicken to a plate and add marinara sauce to the skillet (optional).
- Place the chicken back into the skillet and bake in the oven for 15 minutes, or until the chicken is cooked through.
- Serve with basil for garnish (optional).
Tips
- Use toothpicks to secure the filling and prevent the cheese from melting out.
- For a more golden-brown crust, sear the chicken for 5-7 minutes on each side.
- For a complete Italian feast, serve with vegetables or your favourite pasta.
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Spinach and ricotta-stuffed chicken breast
Ingredients
- 3 large chicken breasts (skinless, boneless)
- 6 ounces frozen chopped spinach (thawed, excess liquid squeezed out)
- 3 cloves garlic (minced)
- ¾ cup ricotta cheese (whole or part-skim)
- ¼ cup shredded parmesan cheese
- 1½ teaspoons garlic powder
- Salt and pepper (to taste)
- 6 toothpicks (pre-soaked in water for 15 minutes)
- 1-2 tablespoons olive oil
Optional ingredients
- Dried Italian seasoning
- Other spices of your choice
Method
- Preheat your oven to 400°F.
- In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Sauté the garlic until fragrant (about 1 minute). Add the spinach and cook for another minute. Transfer to a large mixing bowl and set aside.
- In the large mixing bowl, combine the ricotta cheese, parmesan cheese, and the prepared garlic and spinach mixture. Add a few drizzles of olive oil.
- Using a sharp knife, cut deep and wide pockets along the side of the chicken breasts (horizontally) without cutting all the way through. Leave about 0.25 inches around the edges.
- Stuff the chicken with the prepared filling, ensuring you don't overstuff. Secure the opening of the pockets with the pre-soaked toothpicks, inserting them horizontally.
- Season the prepared chicken breasts with salt, pepper, and garlic powder (per chicken breast, use about ½ teaspoon salt, ¼ teaspoon black pepper, ½ teaspoon garlic powder).
- Heat about 1-2 tablespoons of olive oil in a large ovenproof skillet over medium heat. Pan-sear the chicken, about 4-5 minutes per side, until golden brown.
- Transfer to the oven and finish cooking for about 12-15 minutes, or until a thermometer inserted in the thickest part reads 165°F.
- Let the chicken rest for 10 minutes before serving.
Tips
- For best results, use frozen spinach (thawed and excess moisture squeezed out) before sautéing. Cooked fresh spinach tends to release too much moisture.
- Make sure you don't cut the pockets all the way through so that the filling doesn't leak.
- Pre-soaking toothpicks prevents them from burning. Pre-soak for about 15-20 minutes.
- Don't overstuff the chicken, otherwise, the filling will leak and it will not cook properly throughout.
- You can prep the spinach ricotta stuffed chicken in advance. Either stuff the chicken and cook the next day, or prepare the filling and stuff the chicken right before cooking.
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Goat cheese, parmesan, and cheddar-stuffed chicken breast
Ingredients
- 2 x 450g chicken breasts
- 1/2 cup goat cheese, crumbled
- 1/2 cup Parmesan cheese, grated
- 1/2 cup Cheddar cheese, grated
- 1/4 tsp garlic powder
- 2 tbsp parsley, chopped
- Salt and pepper, to taste
- 1 tbsp oil
- 2 tbsp butter
Method
- Pat dry the chicken breasts and place them on a paper towel. Use a sharp knife to cut a pocket into the side of each chicken breast. Season with salt and pepper and set aside.
- Combine the goat cheese, Parmesan, Cheddar, garlic powder, parsley, salt, and pepper in a medium bowl.
- Divide the cheese mixture between the two chicken breast pockets and secure with a toothpick. Coat the breasts with flour.
- Place a medium skillet on medium-high heat. Add the oil and butter.
- Gently place the chicken breasts in the skillet and sear for 2 minutes on each side. Reduce the heat to medium-low, add a small amount of water, cover, and cook for 8-10 minutes, turning once.
- When cooked, open the pan and coat the chicken breasts with the pan juices.
Tips
- Use room-temperature chicken breasts, as frozen meat does not cook evenly.
- Make a deep pocket in the chicken breasts to ensure they are well-stuffed. A shallow pocket will cause the filling to leak out during cooking.
- When searing the chicken, start on medium-high heat and then reduce to medium-low. This will ensure a good colour on the sear, while also ensuring the chicken is cooked through.
- This dish can be prepared up to two days in advance and stored in the fridge until you are ready to cook it.
- Leftovers can be kept in the fridge for up to 5 days, or stored in freezer bags for up to a month.
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Swiss cheese-stuffed chicken breast
Ingredients
- 2 skinless, boneless chicken breasts
- 4 slices of Swiss cheese
- 1/4 cup Italian dressing mix (not made up, just the seasoning)
- 1/4 cup grated Parmesan cheese
- Salt and pepper, to taste
- Toothpicks, to secure
Optional Ingredients
- Fresh herbs, such as parsley
- Breadcrumbs
Method
- Preheat your oven to 425°F.
- Slice each chicken breast horizontally so that you have two thin pieces. Place each breast between two sheets of plastic wrap and flatten them with a meat mallet or a rolling pin.
- Sprinkle Italian dressing mix on both sides of the breasts.
- Top each breast with a slice of Swiss cheese.
- Roll each breast tightly and secure it with toothpicks. Place the breasts in a casserole dish that has been sprayed with non-stick spray.
- Sprinkle additional Italian dressing mix, seasoning, and breadcrumbs (if using) over the chicken breasts.
- Sprinkle Parmesan cheese on top.
- Bake, uncovered, for 25 minutes.
Tips
- If your chicken breasts are very thick, you can pound them to an even thickness using a meat mallet before slicing them.
- You can substitute Swiss cheese with another hard cheese that melts at a similar rate.
- For extra flavour, try adding some fresh herbs, such as parsley, to the filling.
- If you want a crispier topping, sprinkle breadcrumbs over the breasts before baking.
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Cream cheese, parmesan, and feta-stuffed chicken breast
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons cream cheese
- 1/4 cup crumbled basil-and-tomato feta cheese
- 1/4 to 1/2 teaspoon black pepper
- 1 teaspoon lemon juice
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 2 cloves garlic, minced
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt to taste
Method
Preheat your oven to 375°F (190°C) and line a baking dish with parchment paper. Place the chicken breasts on a cutting board and use a sharp knife to carefully cut a pocket into each one, ensuring you don't cut all the way through. In a mixing bowl, combine the softened cream cheese, Parmesan cheese, chopped parsley, minced garlic, onion powder, dried oregano, dried basil, salt, and pepper. Mix until well combined and smooth. Stuff the pockets of each chicken breast with the cream cheese mixture, dividing it evenly among them. Season the outside of the chicken breasts with salt and pepper. In a skillet, heat the olive oil over medium-high heat. Once hot, add the stuffed chicken breasts and sear for 2-3 minutes on each side, until golden brown. Transfer the chicken breasts to the prepared baking dish and bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
Tips and Variations
- For a Mediterranean twist, add sautéed spinach and crumbled feta cheese to the cream cheese mixture.
- For added flavour, consider adding chopped sun-dried tomatoes to the cream cheese mixture.
- If you prefer a crispier exterior, dredge the stuffed chicken breasts in beaten egg and then coat them in crushed pork rinds or almond flour before searing.
- Experiment with different herbs and spices in the cream cheese filling to customise the flavour to your liking.
- To secure the filling, use toothpicks or kitchen twine. If using toothpicks, remember to remove them before serving.
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Frequently asked questions
There are several suitable cheese options for stuffed chicken breast, including Swiss, Parmesan, cheddar, goat, mozzarella, feta, and cream cheese.
It is recommended to use fresh spinach, but frozen spinach can be used if it is thoroughly thawed and squeezed to remove excess water.
The easiest way to seal a stuffed chicken breast is with toothpicks, but you can also use string to keep the filling inside.
