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Stuffed Chicken Breast

A delightful combination of cream cheese, sun-dried tomatoes, and feta cheese, making each bite an explosion of flavor. Perfect for weeknight dinners or gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces small chicken breasts The base of your dish, juicy and tender.
  • 1 teaspoon salt Enhances the overall flavor.
  • 1/2 teaspoon pepper Adds a little kick without overpowering.
  • 1 teaspoon smoked paprika Provides warmth and a subtle smokiness.
  • 6 ounces cream cheese Creates that dreamy, creamy filling.
  • 2 tablespoons cream cheese Additional for the filling.
  • 1/3 cup parmesan cheese Adds nutty flavor and a bit of richness.
  • 1/3 cup feta cheese Brings tanginess that complements the other flavors.
  • 1 cup baby spinach (chopped) Offers freshness and a pop of color.
  • 1/4 cup sun-dried tomatoes (packed in oil) A burst of sweetness and depth.
  • 1 tablespoon butter Helps achieve a golden crust while cooking.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a mixing bowl, combine cream cheese, parmesan, feta, chopped spinach, and sun-dried tomatoes. Mix until well blended.
  3. Place chicken breasts between two pieces of plastic wrap and gently pound them to about 1/2 inch thick for even cooking.
Cooking
  1. Season the chicken with salt, pepper, and smoked paprika.
  2. Spoon the cheese mixture into the center of each chicken breast and carefully fold over, securing with toothpicks if needed.
  3. In a skillet, melt butter over medium-high heat and sear the stuffed chicken for 3-4 minutes on each side until golden brown.
Baking
  1. Transfer the chicken to a baking dish and bake for 20 minutes or until the internal temperature reaches 165°F (75°C).
  2. Let it rest for a few minutes, then carefully remove toothpicks.
  3. Slice and serve warm, garnished with fresh herbs if desired.

Notes

Pound even thickness for consistent cooking. Store leftovers in airtight containers for up to 3 days in the fridge. Leftovers can be frozen for up to 3 months.