Chicken

Cheesy Stuffed Chicken

We have been seeing a lot of different recipes out there for stuffed chicken breasts

So I knew it was time to add in my 2 cents (in other words a recipe)

Let’s start with 8 ounces of softened cream cheese, 10 ounces of thawed and drained frozen spinach, 4 ounces of swiss cheese diced very small, 4 scallions diced small, 2 garlic cloves grated, 1/2 cup of fresh chopped parsley and 1/2 teaspoon each of kosher salt and ground black pepper

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Add all of these ingredients into a bowl and fold together until combined

Then set aside

Now lets get to work on the chicken

I have 4 boneless, skinless chicken breasts that I’m trimming of any excess fat

Now using a sharp knife, make a slit on the thicker side of the breast (being careful not to cut all the way through)

Move the knife tip back and forth to form a pocket

Fill the pocket with 2 heaping tablespoons of the cheese mixture (you may need more or less depending on the size of the breast)

Fold the sides back in, pushing any filling that tries to escape back into the pocket

Repeat with remaining breasts and drizzle with some olive oil

I also secured each breast with at least 3 toothpicks to help keep the filling in

Next you will need some kosher salt, ground black pepper, garlic powder, onion powder and paprika

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Give each breast a generous sprinkle of your seasonings, then chill for at least an hour

This will help set the filling and keep it from melting out during cooking

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Preheat your grill to 400 F

Place your chicken seasoned side down on the grill and cook 4-5 minutes, then turn (not flip), and cook 4 minutes more

Sprinkle the back side of the chicken with some more seasonings

Flip your chicken and cook another 3-4 minutes more, then turn and cook until a thermometer reads 170 F

Remove from the grill and let rest 10 minutes before serving (you may want to remove the toothpicks at this point)

We served this with Quinoa and Kale salad

Cheesy Stuffed Chicken

Enjoy!!!

Simply Sundays! ~ Cheesy Stuffed Chicken

  • Servings: 4
  • Time: Prep 15 Min, Chill 1 hour, Cook 20 Min
  • Difficulty: Medium
  • Print

Ingredients

4 boneless, skinless chicken breasts

8 ounces of softened cream cheese

10 ounces of thawed and drained frozen spinach

4 ounces of swiss cheese

4 scallions

2 garlic cloves

1/2 cup of fresh parsley

1/2 teaspoon of kosher salt

1/2 teaspoon of ground black pepper

olive oil

kosher salt

ground black pepper

garlic powder

onion powder

paprika

Directions

In a bowl, fold together 8 ounces of softened cream cheese, 10 ounces of thawed and drained frozen spinach, 4 ounces of swiss cheese diced very small, 4 scallions dices small, 2 garlic cloves grated, 1/2 cup of fresh chopped parsley and 1/2 teaspoon each of kosher salt and ground black pepper and set aside

Trim 4 boneless, skinless chicken breasts of any excess fat.  Using a sharp knife, make a slit on the thicker side of the breast (being careful not to cut all the way through).  Move the knife tip back and forth to form a pocket

Fill the pocket with 2 heaping tablespoons of the cheese mixture (you may need more or less depending on the size of the breast). Fold the sides back in, pushing any filling that tries to escape back into the pocket.  Repeat with remaining breasts and drizzle with some olive oil.  Secure each breast with at least 3 toothpicks to help keep the filling in

Give each breast a generous sprinkle of kosher salt, grounds black pepper, garlic powder, onion powder and paprika, then chill for at least an hour.  This will help set the filling and keep it from melting out during cooking

Preheat your grill to 400 F.  Place your chicken seasoned side down on the grill and cook 4-5 minutes, then turn (not flip), and cook 4 minutes more.  You can season the back side at this point.  Flip your chicken and cook another 3-4 minutes more, then turn and cook until a thermometer reads 170 F.  Remove from the grill and let rest 10 minutes before serving

 

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