Italian Stuffed Chicken

Ingredients

• 4 boneless, skinless chicken breasts (About 6 oz each; butterflied or cut with a pocket for stuffing)
• 4 oz cream cheese (Softened)
• 0.5 cup shredded mozzarella cheese (Divided if desired between filling and topping)
• 2 cup fresh spinach (Finely chopped)
• 2 cloves garlic (Minced)
• 0.25 cup finely grated Parmesan cheese (For the filling and coating)
• 1 tsp Italian seasoning
• 0.75 tsp salt (Divided; adjust to taste)
• 0.5 tsp black pepper (Divided; adjust to taste)
• 0.25 cup all-purpose flour (For dredging)
• 1 egg (Beaten)
• 0.75 cup seasoned breadcrumbs (For coating)
• 2 tbsp olive oil (For browning and baking)

Steps

1. 1

   Preheat the oven to 400°F (200°C). Line a baking sheet or lightly grease a large ovenproof skillet.

2. 2

   In a bowl, combine the softened cream cheese, chopped spinach, mozzarella, Parmesan, minced garlic, Italian seasoning, 1/4 teaspoon of the salt, and 1/4 teaspoon of the black pepper. Stir until evenly mixed and creamy.

3. 3

   Pat the chicken breasts dry. Using a sharp knife, carefully cut a pocket horizontally through the thickest part of each breast, taking care not to cut all the way through. Season the outside and inside of the chicken with the remaining salt and black pepper.

4. 4

   Divide the cheese mixture evenly among the chicken breasts, pressing it into each pocket. Close the openings with toothpicks if needed so the filling stays inside during cooking.

5. 5

   Set up three shallow dishes: place the flour in the first, the beaten egg in the second, and the breadcrumbs in the third. Coat each stuffed chicken breast lightly in flour, dip it into the egg, and then press it into the breadcrumbs until completely covered.

6. 6

   Heat the olive oil in a large ovenproof skillet over medium heat. Add the breaded chicken and cook for about 2 to 3 minutes per side, turning carefully, until the coating is golden brown. Work in batches if the skillet is crowded.

7. 7

   Transfer the skillet to the preheated oven, or move the chicken to the prepared baking sheet. Bake for 20 to 25 minutes, until the thickest part of the chicken reaches 165°F (74°C) on an instant-read thermometer and the filling is hot and melted.

8. 8

   Remove the chicken from the oven and let it rest for 5 minutes. Remove any toothpicks, then serve warm with the cheesy filling spooned over the chicken if it has escaped during baking.

Notes

The provided Instagram description does not include the full recipe; the ingredient quantities and method are reconstructed from the dish description and common preparation methods, so they should be treated as estimates. Verify that all toothpicks are removed before serving. Serve with roasted vegetables, salad, or pasta. Refrigerate leftovers for up to 3 days and reheat in a 350°F (175°C) oven until hot.

Nutrition per serving

• main
• chicken
• high-protein
• Italian-inspired
• stuffed chicken
• cheesy
• baked
• comfort food