Menu planning for big holiday events is easy: Thanksgiving dinner means a big, juicy turkey, Easter Brunch calls for Eggs Benedict, New Years pairs well with prime rib. But what about all the family meals in-between?
This Spinach Stuffed Chicken Breast is the perfect recipe for when the family’s in town and you need a delicious, crowd-pleasing meal before the main event. Ideal for a weeknight, elegant enough for a dinner party, this spinach stuffed chicken breast made with Primal Kitchen Mayo is a classic.
Spinach and Cream Cheese Stuffed Chicken Recipe
Creamy, cozy, and full of herbaceous flavor, this dish is the simple answer to “what should we have for dinner tonight?”
Time: 30 minutes
Spinach Stuffed Chicken Breast
Easy, delicious, and filled with decadent and savory flavor.
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 tsp. garlic powder
1 tbsp. Italian seasoning, divided
1/4 tsp. salt
1/4 tsp. pepper
1.5 tbsp. Primal Kitchen Olive Oil
4 oz. fresh mozzarella
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.
Calories 560, Carbs 6 grams, Fat 40 grams, Protein 43 grams
How to Make Stuffed Chicken Breast with Spinach
Adding a new recipe to the roster (especially for novice chefs) can induce a lot of cooking-related anxiety. Quell your culinary fears with these 3 essential how-tos for an irresistible dish!
How to Butterfly Cut a Chicken Breast
A butterfly cut allows room to stuff the chicken breast with the spinach filling. Carefully butterfly your chicken breasts by making a slice about ¾ of the way in the side of the chicken breast until you have a sizable pocket for the spinach stuffing.
How to Thaw Frozen Spinach
Frozen spinach works in a pinch. This green plays nice with pasta dishes, meat-based entreés and in your favorite smoothies. To thaw your spinach, place it in a saucepan over medium heat until it softens. Use a colander or sieve to strain out excess liquid.
How to Keep Basil Fresh
Herby and aromatic, fresh basil adds flavor to dishes and a beautiful smell to your kitchen. To keep your basil fresh, remove the leaves from the stems. Wash and dry the leaves and wrap them in a dry paper towel and seal in a plastic bag. They should keep fresh for up to 2 weeks.
You can also buy a living plant and keep it in a shallow bowl of water on your kitchen counter for a dash of green year round!
What to Serve with Spinach Stuffed Chicken
Build a beautiful and colorful plate with appetizing sides and delicious starters that pair well with this stuffed chicken breast.
More Quick and Easy Chicken Breast Recipes
Making the most of your bulk-buy of frozen chicken breast? Picky eaters who only like poultry? These chicken breast recipes are simple, tasty, and get from stove top to table top in a flash.