I remember one of the first times we made this chicken at a Chellzkitchen class, it got raving reviews from everyone! There’s a friend of mine who always requests stuffed chicken breasts when I have a chance to treat her to a Chellzkitchen meal for her lunch at work.
The filling becomes super creamy and cheesy and it keeps the chicken breast really juicy. Cream cheese and spinach stuffed chicken breast is super satisfying and tastes like a restaurant-quality dish, that is really easy to make.
I know you will absolutely love this recipe! Chicken breasts are susceptible to drying out when overcooked. For a long time, this was the WhatsApp group I belonged to, preparing dry, tough white meat.
No one would ever jump to dish the white meat, lol. Breasts are best cooked quickly using high heat. That means skillet-cooking, stir-frying, roasting/baking, or grilling chicken breasts are ways to guarantee best results. I believe the stovetop is particularly easy because you can make a sauce in the same pan you prepare the chicken.
Not only does the filling moisten and flavour what can potentially be a bland piece of meat, you now have delicious possibilities for your weeknight dinners. Stuffing chicken breast sounds tricky, but it is easier than one might imagine. Thump the thick side of the breast with a mullet or glass bottle to even out the size of the breast, thereafter cut a small pocket in the cut using a sharp knife. Tuck in the filling with your fingers or a small spoon, then secure it with toothpicks, like you are securing the cut.
It's easy to sneak spinach into my kids' foods because it's a mild tasting vegetable that doesn't taste as strong as some other greens. It has long been regarded as a plant which can restore energy, increase vitality and improve the quality of blood. There are good reasons for this, such as the fact that spinach is rich in iron. I know I’ve made the kids watch Popeye to further convince them of the super food spinach is. I was in the store the other day and there was a gentleman packing some big, fresh spinach.
Instinctively I asked him for some and knew I’d decide afterwards what to make. Thought of a couple of things, Spinach Feta hand pies, some Spinach Phyllo, Creamed Spinach, and as I got in to the car, my husband’s eyes went wide and he excitedly asked, “Are you making it now? What are you making with it? Because I wasn’t decided on anything when he said Stuffed Chicken Breasts, I already knew it wasn’t just a suggestion, le ene this is one of his favourites, and he even knows how to prepare it. I recall one of my catering jobs he was in charge of the chicken and we delivered.
INGREDIENTS
4 chicken breasts
1 tablespoon oil or avocado oil
1 teaspoon paprika
1 teaspoon salt, Cream cheese, softened
¼ cup grated cheese
2 tablespoons plain Nutriday yoghurt
1 ½ cups chopped fresh spinach
1 teaspoon garlic powder 250ml cream
INSTRUCTIONS Place the readily levelled (thumped) chicken breasts on a cutting board and drizzle with oil. Add the paprika, 1/2 teaspoon salt, to a small bowl and stir to combine. Sprinkle evenly over both sides of the chicken. Use a sharp knife to cut a pocket into the side of each chicken breast. Set chicken aside. Add cream cheese, yoghurt, spinach, garlic, and some salt to a small mixing bowl and stir well to combine. Spoon the spinach mixture into each chicken breast evenly. Close the sides with a toothpick. Once you make this enough times, you don’t even need a toothpick, it’s a game of balance. A deep pocket with just enough filling. Place the chicken breasts in a medium heat pan, cook each side until chicken is cooked through for 7-10 min. Remove the chicken once cooked, fry the leftover spinach in the juices in the pan, pour in cream and cook on low heat until thick, re introduce the chicken to the pan. Serve with rice, roast potatoes or veggies.
