Description
Make a savory chicken and cheese stuffed breast dinner. This simple recipe brings comfort to your table with juicy chicken and gooey cheese.
Ingredients
Scale
- Main Ingredients:
- 4 boneless, skinless chicken breasts (6–8 oz each)
- 8 oz cream cheese, softened
- 1 cup shredded Monterey Jack cheese
- Flavor Boosters:
- 1 cup fresh spinach, finely chopped
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp Italian seasoning
- Salt and freshly ground black pepper, to taste
- Crispy Coating:
- 1/2 cup all-purpose flour
- 2 large eggs, lightly beaten
- 1 cup Panko breadcrumbs
- Cooking Essentials:
- 2 tbsp olive oil
Instructions
- Prepping Your Chicken and Cheese Stuffed Breast: First things first, let’s get those chicken breasts ready. You’ll want to butterfly each one by slicing horizontally almost all the way through, opening it up like a book. Then, place each breast between two pieces of plastic wrap and gently pound it to an even 1/2-inch thickness with a meat mallet. This creates a nice, flat canvas for our delicious filling. I always find this step a bit cathartic, honestly. Don’t go too thin, or it’ll tear when you roll it!
- Crafting the Filling for Chicken and Cheese Stuffed Breast: Now for the good stuff! In a medium bowl, combine the softened cream cheese, shredded Monterey Jack, chopped fresh spinach, garlic powder, onion powder, and Italian seasoning. Mix it all up until it’s wonderfully combined. I usually just use my hands for this; it’s messy but efficient! Make sure the cream cheese is truly soft, or you’ll have lumps, and nobody wants lumpy filling in their chicken and cheese stuffed breast.
- Stuffing and Sealing Your Chicken and Cheese Stuffed Breast: Divide the cheese mixture evenly among the chicken breasts. Spread the filling onto one half of each butterflied breast, leaving a small border. Then, fold the other half over to enclose the filling. Press the edges firmly to seal. This is where it can get a little tricky, and I’ve definitely had some cheese escapees in my time. A toothpick or two can be your best friend here, just remember to remove them before serving!
- Coating for a Crispy Chicken and Cheese Stuffed Breast: Set up a breading station: one shallow dish with flour, one with beaten eggs, and one with Panko breadcrumbs. Dredge each stuffed chicken breast in flour, shaking off any excess. Then dip it into the egg wash, letting any extra drip off. Finally, coat it generously in the Panko breadcrumbs, pressing gently to make sure they stick. This coating is what gives us that beautiful, crispy exterior. Don’t rush this step; a good coating is key for your chicken and cheese stuffed breast.
- Baking the Chicken and Cheese Stuffed Breast Dinner: Heat a tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Sear the coated chicken breasts for about 2-3 minutes per side, just until golden brown. This step is a game-changer for flavor and texture! Then, transfer the skillet to a preheated oven at 375°F (190°C) and bake for 20-25 minutes, or until the internal temperature reaches 165°F (74°C). The smell at this point? Oh, it’s incredible!
- Resting Your Chicken and Cheese Stuffed Breast: Once cooked, remove the chicken from the oven and let it rest in the skillet for 5-10 minutes before slicing. This resting period is crucial, hon! It allows the juices to redistribute, keeping your chicken incredibly moist and tender. Trust me, it’s hard to wait, but your patience will be rewarded with a juicy, flavorful chicken and cheese stuffed breast dinner that just melts in your mouth.