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Stuffed Chicken Breasts

Juicy chicken breasts are filled with a variety of flavorful ingredients, then seared to develop a golden crust and baked until cooked through. The final dish features tender, stuffed chicken with a melty, flavorful filling, showcasing a balance of crispy exterior and moist interior.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces boneless, skinless chicken breasts
  • 1 cup spinach, chopped
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup sun-dried tomatoes, chopped
  • 1 cup mushrooms, sliced
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 cup shredded cheddar or mozzarella cheese
  • to taste salt and pepper

Equipment

  • sharp knife
  • Cutting board
  • Skillet
  • Oven
  • Toothpicks

Method
 

  1. Preheat your oven to 190°C (375°F).
  2. Lay the chicken breasts flat on a cutting board and use a sharp knife to carefully slice a pocket into each, being careful not to cut all the way through.
  3. Season the chicken inside and out with salt and pepper, ensuring the seasoning reaches into the pockets.
  4. In a skillet, heat olive oil over medium heat, then add the chopped garlic and sliced mushrooms. Sauté until fragrant and mushrooms are tender, about 5 minutes.
  5. Stir in the chopped spinach and sun-dried tomatoes into the skillet, cooking until the spinach wilts and everything is combined, about 2 minutes.
  6. Remove the skillet from heat and mix in the feta and shredded cheese until evenly combined.
  7. Use a spoon to fill each chicken pocket generously with the prepared mixture, then seal the openings with toothpicks if needed.
  8. Heat a skillet over medium-high heat, then sear each stuffed chicken breast for 2-3 minutes per side until golden brown.
  9. Transfer the seared chicken to the oven and bake for 20-25 minutes, until the internal temperature reaches 75°C (165°F) and the chicken is cooked through.
  10. Remove the chicken from the oven, let it rest for 5 minutes, then remove toothpicks and slice to serve.

Notes

Ensure not to overstuff to prevent bursting. Use a meat thermometer for perfect doneness. Resting helps retain juices. Feel free to customize fillings for variety.