Spinach Stuffed Chicken Breast

Method6 steps · about 27 min

1. 1

   Step 1: Start with the5ounces frozen spinach thawed. Twist it tightly in a clean kitchen towel to squeeze out excess water.

   Uses 5 oz frozen spinach

2. 2

   Step 2: Mix the squeezed spinach with½cup of the walnuts, reserving the remaining¼cup for garnish. Add the six chopped sun-dried tomatoes,¼cup parsley, garlic (2), ricotta, mozzarella, Parmesan and oregano. Season with a little salt and pepper and the separately listed small olive-oil drizzle. Mix thoroughly.

   Uses same thawed5oz spinach · ½cup walnuts for stuffing · 6 sun-dried tomatoes · ¼ cup fresh parsley · 2 garlic cloves · ½ cup ricotta cheese · ¼ cup mozzarella cheese · ¼ cup Parmesan cheese

   
3. 3

   Step 3: Pat the four chicken breasts dry and season both sides with salt and pepper. Lay each flat on a board and carefully cut a horizontal pocket into the thickest side, about3–4inches wide and only¾of the way through. Keep the back attached.

   Uses 4 boneless skinless chicken breasts · chicken seasoning salt as needed · chicken seasoning pepper as needed

   
4. 4

   Step 4: Divide the complete spinach-cheese stuffing from step2 equally among the four chicken pockets from step3.

   Uses same entire stuffing mixture · same four prepared raw breasts

   
5. 5

   Step 5: Heat the3tablespoons pan oil in a large skillet over medium-high heat until shimmering, without smoking. Add the stuffed breasts. Sear the first side for5–7minutes, turn and cook about5minutes more. Check that the thickest chicken and center of the filling reach165°F(74°C); continue cooking as needed for thicker breasts.

   Uses 3 tbsp extra virgin olive oil for searing · same four stuffed breasts

   
6. 6

   Step 6: Remove the fully cooked chicken from the heat and rest3–5minutes. Slice into portions if desired, then garnish with the reserved¼cup walnuts and separately supplied extra parsley and sun-dried tomatoes. Four breasts provide up to six smaller servings.

   Chicken rest · 5 minUses same four breasts, cooked to165°F(74°C) · reserved¼cup walnuts · extra chopped parsley to garnish · extra chopped sun-dried tomatoes to garnish