Stuffed Chicken Breas

Discovering the secrets of restaurant-quality stuffed chicken breasts at home can transform an

ordinary dinner into an extraordinary culinary experience. Not only does this recipe reveal the

techniques for producing a juicy, perfectly cooked chicken breast, but it also includes a filling full of

flavors and textures. It’s a dish that promises to impress your guests and make it seem like you’ve

spent hours in the kitchen, when in reality it’s quite easy to prepare.

Ingredients:
FOR THE CHICKEN:

• 4 boneless, skinless chicken breasts

• Salt and freshly ground black pepper to taste

• 2 tablespoons olive oil

FOR THE FILLING:

• 1/2 cup softened cream cheese

• 1/4 cup grated Parmesan cheese

• 1/2 cup chopped spinach (frozen and thawed or fresh and wilted)

• 1/4 cup sun-dried tomatoes, chopped

• 2 cloves garlic, chopped

• 1 teaspoon Italian seasoning

• Salt and pepper to taste

FOR THE SAUCE (OPTIONAL):

• 1 tablespoon olive oil

• 1 minced garlic clove

• 1/2 cup chicken broth

• 1/2 cup cream

• Salt and pepper to taste

• Fresh herbs to decorate (e.g. parsley or thyme

Instructions:
STEP 1: PREPARE FILLING

1. In a bowl, combine cream cheese, Parmesan cheese, chopped spinach, sun-dried tomatoes, minced

garlic and Italian seasoning. Season with salt and pepper and stir until all ingredients are well mixed.

STEP 2: PREPARE CHICKEN

1. Place each chicken breast between two sheets of plastic wrap and pound gently with a meat mallet

or rolling pin until about 1/4 inch thick.Season both sides with salt and pepper.

2. Spread a quarter of the stuffing mixture over each chicken breast, leaving a small border around

the edges. Roll each breast tightly and secure with toothpicks.

STEP 3: COOK CHICKEN

1.Heat the olive oil in a large skillet over medium-high heat. Add the stuffed chicken breasts and sear

until golden brown on all sides, about 2-3 minutes per side.

2. Reduce heat to medium-low, cover pan, and continue cooking until chicken reaches an internal

temperature of 165°F (74°C), about 15 to 20 minutes. Remove the chicken from the pan and let it

rest.STEP 4: PREPARE SAUCE (OPTIONAL)

1. In the same pan, add another tablespoon of olive oil and the minced garlic. Sauté until fragrant,

about 1 minute.

2. Deglaze the pan with chicken broth, scraping up any browned bits from the bottom.Add the cream

and simmer until the sauce thickens slightly. Season with salt and pepper.