Delicious Stuffed Chicken Breast (Print-Friendly Version)
Tender chicken wrapped around creamy spinach-cheese filling, baked to golden perfection and bursting with flavor.
# What You'll Need:
→ Chicken
01 -
4 boneless, skinless chicken breasts (approximately 170–225 g each), pounded to 1.25 cm thickness
02 -
2 tablespoons olive oil
03 -
1 teaspoon paprika
04 -
1 teaspoon garlic powder
05 -
Salt, to taste
06 -
Freshly ground black pepper, to taste
→ Filling
07 -
225 g cream cheese, softened
08 -
2 cups cooked spinach, chopped and well-drained
09 -
2 cloves garlic, finely minced
10 -
100 g shredded cheese (such as mozzarella, cheddar, or feta)
11 -
1 tablespoon fresh herbs (e.g., basil, parsley, or thyme), chopped
12 -
Salt, to taste
13 -
Freshly ground black pepper, to taste
# How to Make It:
01 -
Set oven to 190°C to allow for even baking.
02 -
Place each chicken breast between layers of plastic wrap or parchment. Using a meat mallet or rolling pin, pound to an even thickness of approximately 1.25 cm.
03 -
In a mixing bowl, blend cream cheese, chopped spinach, minced garlic, shredded cheese, herbs, salt, and pepper until a uniform mixture forms.
04 -
Lay each prepared chicken breast flat. Spoon approximately 80 ml of filling onto one end, then roll tightly and secure with toothpicks or kitchen twine.
05 -
Brush each chicken roll with olive oil. Sprinkle with paprika, garlic powder, salt, and pepper. Arrange seam-side down in a baking dish.
06 -
Bake for 25–30 minutes, until chicken is cooked through and internal temperature reaches 74°C.
07 -
Allow chicken to rest 5–10 minutes after baking. Remove toothpicks or twine prior to serving. Present with preferred accompaniments.
# Additional Tips:
01 -
Roll chicken breasts tightly to minimize filling leakage during baking.
02 -
Dried herbs can substitute for fresh; use one third the quantity.
03 -
Butterflying thicker breasts before pounding improves ease of rolling.
04 -
Leftovers store refrigerated for 2–3 days and are excellent in salads or sandwiches.