This recipe features tender chicken breasts filled with a creamy and savory mixture of mozzarella cheese and fresh spinach. The combination of the mild, melty mozzarella and the earthy, nutrient-rich spinach creates a delightful contrast in flavors and textures.

This dish is not only visually appealing but also packed with flavor, making it an excellent choice for a family dinner or a special occasion. It’s a satisfying and nutritious meal that’s sure to impress.

Prep Time: 30 minutes
Cook Time: 23-28 minutes
Total Time: 53-58 minutes
Yield: 4 servings 1x

Ingredients

Units Scale

4 boneless, skinless chicken breasts
1 cup fresh spinach, chopped
1 cup shredded mozzarella cheese
2 cloves garlic, minced
Salt and pepper to taste
1 teaspoon Italian seasoning
2 tablespoons olive oil
Toothpicks for securing

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Instructions

Preheat Oven (10 minutes): Preheat your oven to 375°F (190°C).
Prepare Filling (5 minutes): Mix the chopped spinach, shredded mozzarella, and minced garlic in a bowl. Season with salt and pepper.
Prepare Chicken (10 minutes): Cut a pocket into the side of each chicken breast. Season the chicken with salt, pepper, and Italian seasoning.
Stuff Chicken (5 minutes): Stuff each chicken breast with the spinach and mozzarella mixture. Secure the openings with toothpicks.
Sear Chicken (8 minutes): Heat olive oil in a skillet over medium-high heat. Sear the chicken breasts on both sides until golden, about 4 minutes per side.
Bake (15-20 minutes): Transfer the chicken to a baking dish and bake in the preheated oven for 15-20 minutes, or until the chicken is cooked through.
Rest and Serve (5 minutes): Let the chicken rest for a few minutes after baking, then remove toothpicks and serve.

Notes

For a beautifully cooked chicken breast, ensure not to overstuff it, as it may not cook evenly. The cheese will melt and blend with the spinach, creating a creamy filling. You can add variations to the stuffing, like sundried tomatoes or herbs, for added flavor.

Serve this dish with a side of roasted vegetables or a light salad for a complete meal. This mozzarella and spinach-stuffed chicken breast is a delightful way to enjoy a healthy and flavorful dinner.

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 1g
Sodium: 420mg
Fat: 16g
Carbohydrates: 2g
Fiber: 1g
Protein: 48g
Cholesterol: 125mg

Pair this with...

Cauliflower Rice

Begin with a fresh cauliflower head. Wash it and then remove the stem and leaves. Break the cauliflower into florets. Pop those florets into a food processor and pulse until the cauliflower looks grainy, resembling rice grains. Be cautious not to over-process; you don't want cauliflower mush! Now, in a large skillet, heat up a bit of olive oil or butter. Add your cauliflower rice and stir. Cook for 5 to 8 minutes or until it's slightly golden and tender. Season with salt and pepper to taste. You can also jazz it up with some minced garlic or herbs if you like.

Tuscan Kale Salad

Begin by removing the tough stems from the kale. Then, thinly slice the leaves into ribbons. Place the kale in a large bowl and give it a bit of a massage – yes, seriously! Rubbing the kale with your hands for a minute or two helps soften its texture and diminish its bitterness. Now, for the dressing, whisk together olive oil, lemon juice, a minced garlic clove, and a pinch each of salt and pepper. Pour the dressing over the massaged kale and toss well to coat. Scatter in a generous handful of roasted almonds, either whole or roughly chopped, and finish by topping the salad with shavings of parmesan cheese.

Pesto Green Beans

Kick things off by bringing a pot of water to boil. Trim your fresh green beans and blanch them in the boiling water for just a couple of minutes—until they're bright green but still retain a bit of crunch. Drain and plunge them into icy water to halt the cooking and preserve that vibrant color. While the beans cool, whip up some pesto, either homemade or store-bought. For a quick homemade version, blend fresh basil, pine nuts, garlic, parmesan, olive oil, and a pinch of salt in a food processor. Toss the cooled green beans with a generous dollop of pesto, ensuring they're well coated.