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Stuffed Chicken

A delicious and creamy stuffed chicken recipe inspired by Ruth's Chris, featuring a cheesy spinach filling.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces boneless, skinless chicken breasts
  • 1 cup spinach, chopped
  • 1/2 cup cream cheese, softened can use low-fat
  • 1/2 cup mozzarella cheese, shredded fresh is preferred, but bagged works
  • 1/4 cup grated Parmesan cheese adds magic
  • 2 cloves garlic, minced fresh, not jarred
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste sea salt if fancy, regular salt if normal
  • Olive oil for cooking always have a bottle handy

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. In a large bowl, mix together the chopped spinach, cream cheese, mozzarella, Parmesan, minced garlic, Italian seasoning, and some salt and pepper until creamy but not soupy.
Stuffing and Cooking
  1. Carefully cut a deep pocket into each chicken breast, being careful not to cut all the way through.
  2. Stuff each chicken breast with the cheese mixture.
  3. Heat some olive oil in a skillet over medium heat and sear the stuffed chicken breasts for 3-4 minutes on each side until golden brown.
  4. Transfer the chicken to a baking dish and bake in the oven for 20-25 minutes until cooked through.
  5. Let the chicken rest for a few minutes before slicing.

Notes

If you don't like spinach, try kale or sun-dried tomatoes. Use a sharp knife for cutting pockets, and serve with a light salad to balance the richness. Leftovers taste even better the next day.