Seasoned chicken breasts are filled with mozzarella cheese and simmered in a spinach parmesan cheese cream sauce.
Ingredients for Stuffed Chicken Breasts
Make this restaurant-worthy dish for a weeknight or a speical occasion. Chicken Breasts – Choose boneless skinless breasts – approximately 6 to 7oz each. “Butterfly” them by slicing them in half lengthwise most of the way through (so they open like a book) before stuffing them with cheese. Cheese – Fill these chicken breass with mozzarella per the recipe below or use other cheeses like Swiss, gruyere, or a little cream cheese or feta cheese. Spinach Sauce – This simple sauce has a base of chicken broth for flavor and cream for richness and it’s thickened with a bit of flour. Fresh spinach is best in this recipe, but canned (drained) or frozen (thawed and drained) can be used.
Variations
Replace mozza with Swiss and add a slice of ham for a ‘cordon bleu’ version. If you’re not a fan of spinach, swap it for steamed broccoli or cooked kale or mushrooms. Sundried tomatoes arre a great addition to the sauce. Fresh herbs such as parsley, thyme, or oregano can be added with the broth.
How to Make Stuffed Chicken Breast
Chicken breasts are stuffed with cheese and baked in a creamy spinach sauce! Serve alone or over rice, potatoes, or noodles.
Storage and Leftovers
Store leftover stuffed chicken breasts in an airtight container for up to 3 days. Reheat in the microwave. Leftovers can be frozen for up to 4 months. Thaw in the fridge overnight and reheat.
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