Baked Chicken Breast Stuffed with Spinach and Cheese

Since the beginning of the month I haven’t been able to escape the nagging feeling that I have been doing similar types of recipes for a while now. I just had to diversify and I succeeded in doing so with the mouthwateringly sumptuous Vegetable Pot Pie. One recipe wasn’t going to be enough so I came up with this recipe for Baked Chicken Breast Stuffed with Spinach and Cheese which is ready in 30 minutes. As for my own Indian touch to this recipe then y’all just have to wait and find out (LAUGHS!!!).

The pot pie recipe was a bit of a challenge but in the end it was totally worth the effort. This got me thinking as to what I need to do for an encore. It had to be something that I had never done before. That meant it was going to be doubly difficult coming up with a recipe considering the pressures of my day job. What came as no surprise to me was my knight in shining armor i.e. wifey dear coming to my rescue (CHUCKLES!!!).

Her brilliant idea was that of a stuffed chicken recipe.

How to Make stuffed Chicken breast

It was indeed a thoughtful suggestion since we had chicken thighs sitting in our freezer. Even the ingredients for the filling, the classic combo of spinach and mozzarella was there. So off I went about making the recipe and very quickly I realized that I did not know what I was doing. I really wish I had taken some pictures of the disastrous results for all of you readers enjoyment (LAUGHS!!!!!)

By now its almost cliched to say that out of every kitchen disaster comes out an absolutely delectable dish which is pretty much what happened here. I simply needed to make a few minor changes. The first time I had used chicken thighs which were small and extremely misshapen. This time I went with chicken breasts that were uniformly cut and much better to work with.

How to properly slit open a Chicken Breast??

Now Ladies & Gentlemen!!! Kids of All Ages here comes the Indian touch that I previously mentioned… Ahh I think I will just cut out the theatrics and get right to the point (LAUGHS!!!). All I did was to season the chicken with salt and pepper on the outside. Place the chicken breast on the cutting board, carefully make an inch incision into the thickest portion of the breast with a sharp knife. The cut should be deep and wide enough to stuff the filling. Using your fingers gently make a pocket. Then after cutting open the chicken breasts I applied a little ginger-garlic paste, chili powder and store bought chicken masala on the inside. In addition I sprinkled lemon juice and left it marinating in the fridge for about an hour. 

Stuffing the Chicken Breast…

For the filling I just sautéed spinach and onions together with a little salt and pepper.

Everything is prepped now and ready to assemble. So stuff the spinach in the chicken breasts making sure to hide a heaping helping of gooey mozzarella in the middle.

You can customize the filling for chicken breast based on your personal tastes. Some ideas for stuffing include

• Sun dried tomatoes, pesto, artichokes.
• Veggies such as carrots, broccoli, cauliflower or butternut squash.
• Prosciutto and Cheese.
• Spinach Dip.

30 minute Dinner idea with Chicken..

Then shallow fry them in a cast iron skillet too get a golden brown and crispy skin on the outside and finally finish cooking in a preheated 400F oven for about 10 minutes.

Rest the cooked chicken for about 5 minutes before cutting to make sure it stays moist.

This baked stuffed chicken breast recipe is ready in just 30 minutes!

What to serve with stuffed chicken breast

Seeing the perfectly cooked chicken wifey and I couldn’t wait and dove in instantly.

If y’all are not as impatient as us then y’all can make a simple sauce for it and make it extra flavorful.

You can also serve it with Cumin Rice, Fried Okra, salad, mashed potato.

Tips to make Stuffed Chicken Breast

• The filling for the chicken can be made up in advance and stored in fridge
• Make sure to brown the the chicken on stove top for the beautiful golden brown color
• When you take the chicken out of the oven, spoon the juices over the top.
• You can store the left over stuffed chicken breast in a fridge for 2-3 days and microwave it when ready

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Other Chicken Recipes you may Enjoy !!

• Cornflakes Crusted Fried Chicken
• Chicken Quesadilla
• Butter Chicken Fries
• Delicious Chicken Burrito Bowl with Cumin Rice
• Malvani Chicken Curry with Vade
• Chicken Naan Bites – Delicious Game Day Food

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Baked Chicken Breast Stuffed with Spinach and Cheese

Rahul

Spiced & Marinated Chicken Breasts stuffed with the classic combination of Spinach and Mozzarella Cheese.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Resting Time 5 minutes mins

Total Time 35 minutes mins

Course Entree

Cuisine American

Servings 2 people

Ingredients

  

Marination (per chicken breast)

• 3 Chicken Breasts Boneless, skinless
• ½ tsp Ginger Garlic paste
• ½ tsp Chicken masala
• ¾ tsp Red Chili Powder
• ½ tsp Black Pepper Powder
• 1 tsp Lemon Juice
• Salt

Stuffing

• 4 cups Spinach
• ½ Medium Onion sliced
• Salt
• Cheese of choice

Instructions

 

Marination

• Dry the chicken on all sides with a paper towel. Place the smooth side on a cutting board. Carefully create a pocket in the chicken breast with the tip of a sharp knife.
• Rub ginger garlic paste, lemon juice, red chili powder, chicken masala, salt and pepper inside the pocket.
• Sprinkle salt and pepper on the top of chicken breast. Rest in the refrigerator for an hour.

Filling

• Heat oil in a pan. Add onions and cook till translucent.
• Add chopped spinach and let it wilt. Season with salt and pepper.

Assembly

• Preheat the oven at 400 F. Grease a baking dish with oil.
• Spoon the spinach filling inside the pockets. Place cheese and close the pocket.
• Carefully place the chicken on a hot cast iron skillet and cook for 7 minutes on each side, until the skin turns golden.
• Finish cooking in a preheated 400F oven for 10 minutes.
• Rest the cooked chicken for 5 minutes before serving.

Keyword Baked Stuffed Chicken Breast with Spinach and Cheese

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