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Chicken stuffed with fillings blends luxury and simplicity in one tasty package. The juicy poultry wraps around a velvety mixture of cheeses, fresh spinach, and tangy sun-dried tomatoes. You can whip it up quickly, switch ingredients to suit your taste, and serve it for regular dinners or fancy gatherings.
A Stunning Yet Straightforward Creation
I stumbled upon this method when trying to jazz up plain chicken breast and now it's my favorite impressive meal. There's something magical about how the cream cheese blends with spinach while the chicken remains succulent. When you cut into it, those swirls of filling look fancy enough for company.
What You'll Need
- Chicken Breast: Go for boneless and skinless. Wipe them dry for better seasoning and cooking results.
- Spinach: Pick fresh baby spinach and chop it up. Don't use the frozen kind.
- Cream Cheese: Make sure it's soft before using. Stick with full-fat for the tastiest outcome.
- Sun-Dried Tomatoes: Choose the ones packed in oil and cut into strips for bold flavor.
- Parmesan Cheese: Grate it yourself for better melting and flavor.
- Feta Cheese: Pick a smooth and creamy type.
- Seasoning: You'll need salt, pepper from your grinder, and smoky paprika.
- Butter: This makes the chicken extra tasty when cooking.
Let's Make It Together
- Get Your Chicken Ready
- Cut chicken breasts open like a book, then sprinkle with salt, pepper, and paprika.
- Mix Your Stuffing
- Stir together the soft cheese, parmesan, feta, leafy greens, and tomato bits until smooth.
- Fill and Close
- Spoon stuffing into each chicken piece, fold it over, and stick toothpicks in to hold everything together.
- Start Cooking
- Get them golden in melted butter over medium heat until they reach 165°F (74°C) inside.
Making It Perfect
After trying this dish many times, I've learned some key tricks. Always let your cream cheese sit out until completely soft for the creamiest filling. Taking a moment to dry your chicken before adding spices really helps get that nice golden outside. And don't rush to slice into it right after cooking, giving it a few minutes to rest keeps all the good juices where they belong.
Storing Your Creation
This chicken tastes best right after cooking but you can keep it in your fridge for about four days. When you want to warm it up again, the oven works better than the microwave and keeps the texture nice. I sometimes like to slice leftover cold chicken on top of my salads for a really tasty lunch option.
Overview
This dish provides a fast and flavorful option for stuffed chicken filled with creamy goodness. Great for busy days and easy to tweak to your liking.
Recipe Q&A
- → How should I butterfly chicken properly?
Cut sideways through the middle of the chicken, stopping right before slicing it all the way through. This makes a pouch that’ll hold your filling securely.
- → What’s the best way to warm up leftovers?
Warming it covered in a skillet or oven works best. If you must use a microwave, keep in mind it might make the chicken dry.
- → Is it okay to freeze this meal?
Definitely. Once fully cooked and cooled, freeze in a flat container for up to two months. Let it thaw in the fridge before reheating.
- → How can I tell the chicken is done?
Make sure it reaches an internal heat of 165°F. Cook it evenly by browning every side on the stove.
- → What if my filling spills out?
It’s fine if some escapes—it happens! Use toothpicks to hold the edges together better, but a little mess is totally normal.