Herb-Crusted Stuffed Chicken Breast
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
In a bowl, mix together cream cheese, chopped spinach, sun-dried tomatoes, mozzarella, and minced garlic. Season with salt and pepper.
- 3
Using a sharp knife, carefully cut a deep pocket into the side of each chicken breast, being careful not to cut all the way through.
- 4
Divide the filling mixture evenly between the chicken breasts, stuffing it into the pockets. Secure with toothpicks if needed.
- 5
In a shallow dish, combine breadcrumbs, parmesan cheese, and Italian seasoning.
- 6
Brush each stuffed chicken breast with olive oil, then press into the breadcrumb mixture to coat both sides.
- 7
Place the coated chicken breasts on a baking sheet lined with parchment paper.
- 8
Bake for 30-35 minutes, or until the internal temperature reaches 165°F (74°C) and the coating is golden brown.
- 9
Let rest for 5 minutes before removing toothpicks and serving.
Chef's Note
"This elegant stuffed chicken transforms a weeknight dinner into something special with its creamy spinach-mozzarella filling and golden herb crust. Don't be intimidated by the stuffing technique – a sharp knife and gentle hand are all you need to create this restaurant-worthy dish at home."
