Spinach Stuffed Chicken Breast

Name: Spinach Stuffed Chicken Breast
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 4 boneless skinless chicken breasts (about 1.25 lbs.); 1/2 packed cup thawed and drained frozen spinach; 1/2 cup room temperature cream cheese; 1/2 cup shredded Romano cheese; 1/4 cup Primal Kitchen Pesto Mayo; 1 teaspoon garlic powder; 1 tablespoon Italian seasoning, divided; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1.5 tablespoon Primal Kitchen Olive Oil; 4 oz. fresh mozzarella; 1 Roma tomato, sliced into 8 slices; Fresh basil

November 18, 2021

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Ideal for a weeknight, elegant enough for a dinner party, this spinach stuffed chicken breast made with Primal Kitchen Mayo is a classic. If you shy away from chicken breast because it too often turns out dry, this dish will change your mind. The chicken stays perfectly juicy thanks to the creamy filling, which pairs perfectly with the Italian flavors.

Speaking of Italian flavors, fresh basil adds an herby and aromatic layer here. Since you'll probably end up buying more than you need for this recipe, you'll want to keep the rest fresh to use in another dish. To do so, remove the leaves from the stems. Wrap them in a dry paper towel and seal in a plastic bag. They will keep in the fridge for up to 2 weeks.

Spinach Stuffed Chicken Breast

Rated 2.9 stars by 118 users

Servings

Prep Time

10 minutes

Cook Time

20 minutes

Calories

560

Easy, delicious, and bursting with decadent and savory flavor, this creamy spinach and chicken dish is sure to please.

Author:

Primal Kitchen

Ingredients

4 boneless skinless chicken breasts (about 1.25 lbs.)
1/2 packed cup thawed and drained frozen spinach
1/2 cup room temperature cream cheese
1/2 cup shredded Romano cheese
1/4 cup Primal Kitchen Pesto Mayo
1 teaspoon garlic powder
1 tablespoon Italian seasoning, divided
1/4 teaspoon salt
1/4 teaspoon pepper
1.5 tablespoon Primal Kitchen Olive Oil
4 oz. fresh mozzarella
1 Roma tomato, sliced into 8 slices
Fresh basil

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Directions

Preheat your oven to 375 degrees Fahrenheit.
In a bowl, combine the spinach, cream cheese, romano cheese, mayo, garlic powder and 1 teaspoon of Italian seasoning.
Place the chicken breasts between two pieces of parchment and pound with a mallet until they’re about ½ inch thick. Carefully butterfly them by making a slice about ¾ of the way in the side of the chicken breast until you have a pocket for the spinach stuffing.
Season the chicken breasts on all sides with the remaining italian seasoning, salt and pepper. Stuff the chicken breasts with the spinach mixture.
Heat the olive oil in a pan on your stovetop over medium heat. Once hot, place the chicken in the pan. Sear for 3-4 minutes, then carefully flip them over and sear for 3-4 minutes on the opposite side. Place the pan in the oven and bake until the internal temperature of the stuffed chicken reads 165 degrees Fahrenheit on a meat thermometer.
Slice the fresh mozzarella and place a slice or two on top of each piece of chicken. Place the pan back in the oven until the cheese melts. Remove the pan from the oven and top each piece of chicken with 1-2 slices of tomato and fresh basil. Enjoy the chicken with your favorite gluten-free pasta, zucchini noodles, or side dish.