Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1/2 cup cream cheese, softened
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/2 cup chopped spinach
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 tablespoon olive oil
- Toothpicks for securing
Instructions
- Preheat the oven to 375°F (190°C).
- Mix cream cheese, mozzarella, Parmesan, spinach, garlic, oregano, salt, and pepper until smooth.
- Slice a pocket into each chicken breast, keeping the chicken intact.
- Fill the pockets with the cheese-spinach mixture and secure with toothpicks.
- Season the outside with salt, pepper, and a drizzle of olive oil.
- Heat a skillet over medium heat with a splash of olive oil and sear chicken 3-4 minutes per side until golden.
- Transfer to a baking dish and roast 20-25 minutes until internal temperature reaches 165°F (75°C).
- Remove toothpicks, let rest briefly, and serve.
Notes
- Swap spinach with sun-dried tomatoes, roasted peppers, or caramelized onions for variation.
- Use low-fat cream cheese and part-skim mozzarella to reduce calories.
- Pat chicken dry before stuffing for a crispy exterior.
- Use a meat thermometer to avoid overcooking.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 360
- Sugar: 1 g
- Sodium: 420 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 36 g
- Cholesterol: 110 mg