Description
Juicy, well-seasoned, tender boneless chicken breasts stuffed with a creamy, tangy, finger-licking, cheesy spinach dip. A perfect, easy, mid-week summer dinner. These are top-tier cheesy spinach stuffed chicken breasts you have to try.Â
Ingredients
The Chicken
- 2.5 Lbs Boneless Chicken Breasts or 5 thick chicken breasts
- 3 Tbs Butter, melted
- 2 Tbs Olive Oil
- 2 Tsp Paprika
- 2 Tsp Parsley Flakes
- 1–1/2 Tsp Adobo Seasoning
- 1–1/2 Tsp Tony’s Creole Seasoning
- 1 Tsp Onion Powder
- 1/2 Tsp Lemon Pepper
Cheesy Spinach Mixture
- 2 Cups Baby Spinach, finely chopped
- 1/4 Cup Jalapenos, finely chopped
- 2 Tsps Minced Garlic
- 1 Cup Mozzarella Cheese, shredded
- 1 Cup Parmesan Cheese, shaved
- 4oz Philadelphia Cream Cheese
- 1/4 Cup Sour Cream
- 1/4 Cup Mayonnaise
- 1/2 Tsp Adobo Seasoning
- 1/2 Tsp Paprika
- 1/2 Tsp Onion Powder
- 1/2 Tsp Lemon Pepper
- 1/4 Tsp Crushed Red Pepper Flakes
Instructions
- Split the chicken open, creating a pocket by cutting horizontally through the middle of the chicken.
- Brush both sides of the chicken with 2/3rds of the oil and melted butter; reserve some for later.
- Season the insides and both sides of the chicken with 2/3rds of the seasonings, reserving some for later..
- Line the baking sheet with parchment paper (Optional)
- Set the chicken on top of the cooling rack.
- Preheat the oven to 375°F.
- Remove the stems from the spinach and add it to the bowl.
- Add the jalapenos and minced garlic to the bowl of spinach, and chop it all into small pieces.
- Add in the cheeses, sour cream, mayo, and seasonings, then stir well.
- Stuff the chicken pockets with the cheesy spinach, ensuring it’s deeply embedded in the pockets.
- Close in the chicken by pinning the ends with toothpicks.
- Drizzle the remaining melted butter and oil over the chicken.
- Sprinkle the remaining seasonings over the chicken.
- Place in the oven and bake for approximately 40 minutes.Â
