Chicken with Spinach Filling (Printable Version)
# What You’ll Need:
01 -
4 boneless chicken breasts (roughly 2 pounds).
02 -
4 ounces tender baby spinach.
03 -
4 ounces softened cream cheese.
04 -
2 ounces crumbled feta cheese.
05 -
2 ounces grated mozzarella cheese.
06 -
2 tablespoons extra virgin olive oil.
07 -
2 teaspoons sweet paprika.
08 -
1 teaspoon ground cumin.
09 -
1 teaspoon table salt.
10 -
1/2 teaspoon spicy chili powder.
# Steps To Make It:
01 -
Combine sweet paprika, ground cumin, table salt, and spicy chili powder in a small dish. Put it aside for later.
02 -
Finely cut the spinach and blend with softened cream cheese, crumbled feta, and grated mozzarella. Work it with your hands until it forms a rich, chunky paste.
03 -
Take a sharp knife and slice a deep pocket into each chicken breast from the side.
04 -
Split your spinach mixture into four equal parts and push into the chicken pockets. Use toothpicks to close them up.
05 -
Rub the spice mix all over the chicken, coat with olive oil, and cook in a 400°F oven for about 25-30 minutes until done.
# Extra Notes:
01 -
Keeps fresh in the fridge up to 4 days after cooking.
02 -
Add a splash of water when warming up leftovers to keep them juicy.
03 -
Make sure your filling isn't runny or it'll leak out during baking.