Stuffed Chicken Breast (Printable Version)
# What You'll Need:
01 -
4 boneless, skinless small chicken breasts.
02 -
1 teaspoon of smoked paprika.
03 -
½ teaspoon of ground black pepper.
04 -
1 teaspoon of salt.
05 -
6 ounces plus 2 tablespoons of cream cheese.
06 -
⅓ cup of crumbled feta cheese.
07 -
⅓ cup of parmesan cheese.
08 -
1 cup of finely chopped baby spinach.
09 -
¼ cup of oil-packed dried tomatoes.
10 -
1 tablespoon of butter.
# Preparation Steps:
01 -
Slice chicken breasts horizontally, ensuring they stay connected on one side. Sprinkle the outsides with paprika, salt, and pepper.
02 -
Combine sun-dried tomatoes, feta, cream cheese, spinach, and parmesan in a bowl.
03 -
Spoon the filling into the chicken breasts. Use toothpicks to keep them sealed, if it helps.
04 -
Heat butter in a skillet over medium. Cook chicken on all sides till browned and hit 165°F inside.
# Additional Tips:
01 -
Stays fresh in the fridge for up to 4 days.
02 -
Freezes well for 2 months.
03 -
Reheat best with a pan or in the oven.