Description
Juicy, well-seasoned, tender boneless chicken breast stuffed with a creamy, tangy finger-licking cheesy spinach dip. A perfect easy dinner idea for a warm mid week evening.
Ingredients
The Chicken
- 2.5 Lbs Boneless Chicken Breasts
- 2 Tbs Butter
- 1 Tbs Olive Oil
- 1 Tsp Adobo
- 1 Tsp Tony’s Creole Seasoning
- 1 Tsp Paprika
- 1 Tsp Parsley
- 1 Tsp Onion
- 1/2 Tsp Lemon Pepper
Spinach Mixture
- 2 Cups Spinach, finely chopped
- 1/4 Cup Jalapenos, finely chopped
- 2 Tsps Minced Garlic
- 1/2 Cup Mozzarella Cheese, shredded
- 1/2 Cup Parmesan Cheese, shaved
- 4oz Philadelphia Cream Cheese
- 1/4 Cup Sour Cream
- 1/4 Cup Mayonnaise
- 1/2 Tsp Adobo
- 1/2 Tsp Paprika
- 1/2 Tsp Onion Powder
- 1/2 Tsp Lemon Pepper
- 1/4 Tsp Crushed Red Pepper Flakes
The Very Top - 1 Tbs Olive Oil
- 1 Tbs Butter
- 1/2 Tsp Adobo
- 1/2 Tsp Tony’s Creole Seasoning
- Paprika
- Parsley
Instructions
- Split the chicken open, creating a pocket, cutting through the middle of the chicken horizontally.
- Rub both sides of the chicken with oil and melted butter.
- Season the insides and both sides of the chicken evenly.
- Preheat oven to 375 degrees.
- Chop up the spinach and jalapenos into small pieces and add it to a mixing bowl.
- Add in the cheeses, garlic, mayo, sour cream, and seasonings, then stir in well.
- Stuff the chicken holes with the cheesy spinach, making sure the cheese is deep in the pocket.
- Close in the cheesy spinach by pinning the ends of the chicken with toothpicks.
- Top the chicken with oil, butter, Tonys, adobo, and as much paprika and parsley as you want.
- Place chicken on the rack of a baking sheet or in a casserole dish.
- Line the baking sheet with parchment paper.
- Place in the oven and bake for approximately 45 minutes.
Notes
- You can stick a thermometer into the thickest part of the meat. If it reads 165 it’s done.
