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
1. Split the chicken open creating a pocket, cutting through the middle of the chicken horizontally.
2. Rub both sides of the chicken with oil and melted butter.
3. Season the insides and both sides of the chicken evenly.
4. Pre-heat oven to 375 degrees.
5. Chop up the spinach and jalapenos into small pieces and add it to a mixing bowl.
6. Add in the cheeses, garlic, mayo, sour cream, and seasonings, then stir in well.
7. Stuff the holes of the chicken with the cheesy spinach, making sure the cheese is deep in the pocket.
8. Close in the cheesy spinach by pinning the ends of the chicken with toothpicks.
9. Top the chicken with oil, butter, tonys, adobo, and as much paprika and parsley as you want.
10. Place chicken on the rack of a baking sheet or in a casserole dish.
11. Line the baking sheet with parchment paper.
12. Place in the oven and bake for approximately 45 mins.
Notes
- You can stick a thermometer into the thickest part of the meat. If it reads 165 it’s done.
