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Stuffed chicken breast is a sophisticated yet simple dish featuring tender chicken enveloping a rich, creamy filling of cheese, spinach, and sun-dried tomatoes. It's quick to make, easy to customize, and perfect for everyday meals or special occasions.
An Elegant Yet Simple Dish
I discovered this recipe when looking for ways to elevate chicken breast and it's become my go-to impressive dinner. The way the cream cheese melts into the spinach while the chicken stays perfectly juicy is pure magic. Plus it looks so elegant when sliced showing off those beautiful swirls of filling.
What You'll Need
- Chicken Breast: Boneless, skinless preferred. Pat dry for optimal seasoning and cooking.
- Spinach: Fresh, chopped baby spinach ensures a creamy texture. Avoid frozen spinach.
- Cream Cheese: Softened for a smooth mixture. Use full-fat for best results.
- Sun-Dried Tomatoes: Oil-packed and julienned for rich, tangy flavor.
- Parmesan Cheese: Freshly grated for superior melting and taste.
- Feta Cheese: Creamy and soft varieties work best.
- Seasoning: Salt, black pepper, and smoked paprika.
- Butter: Adds richness when cooking the chicken.
Let's Make It Together
- Prepare the Chicken
- Butterfly chicken breasts, season with salt, pepper, and paprika.
- Make the Filling
- Combine cream cheese, parmesan, feta, spinach, and sun-dried tomatoes until creamy.
- Stuff and Secure
- Fill chicken breasts with the mixture, fold, and secure with toothpicks.
- Cook
- Brown in butter over medium heat, cooking until internal temperature reaches 165°F (74°C).
Making It Perfect
Through many attempts at perfecting this dish I've learned some crucial tips. Always let your cream cheese soften completely for that silky-smooth filling. Patting the chicken dry before seasoning makes such a difference in getting that beautiful golden crust. And don't skip the resting time after cooking it really helps keep all those delicious juices in the chicken.
Storing Your Creation
While this chicken is best enjoyed fresh it does keep beautifully in the fridge for up to four days. When reheating I prefer using the oven over the microwave it helps maintain that wonderful texture. Sometimes I'll even slice leftovers cold for topping salads it's absolutely delicious that way too.
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Frequently Asked Questions
- → How do I properly butterfly chicken breasts?
Slice horizontally through the middle but stop just before cutting completely in half. This creates a pocket for the filling while keeping the breast intact.
- → What's the best way to reheat leftovers?
Reheat covered in a pan or oven for best results. While microwaving is possible, it tends to dry out the chicken.
- → Can I freeze this dish?
Yes, cooked and cooled chicken can be frozen for up to 2 months in a shallow container. Thaw in refrigerator before reheating.
- → How do I know when the chicken is done?
Cook until the internal temperature reaches 165°F. Brown all sides in the skillet for even cooking.
- → What if the filling falls out?
Don't worry if some filling escapes during cooking. Use toothpicks to secure as much as possible, but some spillage is normal.
Conclusion
This recipe offers a delightful and quick way to prepare stuffed chicken breasts with a creamy, flavorful filling. Perfect for busy weeknights and easily adaptable to personal preferences.