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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. I love enjoying this dish with my kids, and we often invite the neighborhood children as well. While the chicken bakes, they keep busy with their light-up tracing pads, coloring fun animals from this great collection of printable animal coloring pages.
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 the pork tenderloin?
- Slice down the middle without cutting all the way through, then pound to an even ½-inch thickness. Remove any thick fat layers first.
- → Why rest the meat after cooking?
- Resting for 10 minutes under foil allows the juices to redistribute throughout the meat, ensuring it stays moist when sliced.
- → How do I know when it's done?
- Use an instant-read thermometer to check that the internal temperature reaches 145-150°F, typically after 25-35 minutes of roasting.
- → Why place it toothpick side down?
- Placing the toothpick side down helps seal the roll and keep the filling in place during cooking.
- → Can I prepare this in advance?
- You can prepare the filling and butterfly the pork ahead of time, but it's best to stuff and cook just before serving for optimal results.