Grill/Barbecue
Stuffed Chicken Breast Recipe
- Prep time 15 minutes
- Cook time 25 minutes
- Serves 4
Author Notes
This chicken breast is an everyday staple, so it can be hard to think of it as something special, but this one-pan healthy stuffed chicken breast recipe will bring you a new sense of wonder around this regular dish.
In terms of method, splitting the chicken breast is a simple technique to help the chicken cook more quickly, while including a filling adds moisture to the meat. The result is tender chicken filled with a cheesy, wholesome filling that will melt in your mouth.
Whether you are looking for an easy stuffed chicken recipe or a restaurant-quality dish to serve your guests, this recipe is for you!
Watch our tutorial video for Stuffed Chicken Breast Recipe: https://www.youtube.com...
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Ingredients
-
12 ounces
skinless boneless chicken breast
-
6 ounces
baby spinach
-
1.5 ounces
mozzarella cheese
-
2 ounces
cream cheese
-
14 ounces
crimini mushrooms
-
2.5 ounces
walnuts
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1 tablespoon
garlic (minced)
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5
cloves garlic
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2 tablespoons
olive oil
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2 tablespoons
unsalted butter
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3 tablespoons
all-purpose flour
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1/2 teaspoon
salt
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1/4 teaspoon
ground pepper
-
1 teaspoon
Italian seasoning
-
1 tablespoon
parsley
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12 ounces
asparagus
Directions
- Preheat the oven to 375°F.
- Use a sharp knife to cut the side of the chicken breast to split it. Season both sides of 12 oz chicken with 1/4 tsp of salt, 1/8 tsp of pepper, and 1/2 tsp of Italian seasoning. Set aside.
- Place 6 oz spinach in a non-stick pan over medium heat. Add 1/2 tsp of olive oil and 1 tbsp garlic. Stir-fry until wilted. Press spinach in a sieve to extract all of the excess juice from it.
- Place spinach onto the chicken breast. Then spread 2 oz cream cheese, 1.5 oz mozzarella and 1 oz walnuts in an even thin layer on top of the spinach. Roll up chicken from a short side. Use toothpicks to secure the stuffing inside.
- Roll the chicken through a shallow plate of flour.
- Heat a cast-iron pan on medium heat. Add 1 1/2 tbsp of olive oil and 1 tbsp of butter. Sear the chicken with 5 garlic cloves for about 3-4 minutes per side or until golden brown. Set aside.
- Stir fry 14 oz mushrooms and 12 oz asparagus with 1 tbsp of butter in the same pan on medium heat for about 5 minutes. Season with the remaining 1/4 tsp salt, 1.5 oz walnut, 1/8 tsp pepper, and 1/2 tsp Italian seasoning. Then combine chicken and vegetables in the same pan, bake in the oven for 15 minutes.
- Remove chicken from the oven and let it stand for 5 minutes, discard toothpicks. Top with 1 tbsp parsley. Serve chicken sliced, with vegetables.
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