Red N. Eckerie

Spinach Stuffed Chicken Breasts Ingredients Chicken 4 boneless, skinless chicken breasts (6–7 oz each) 1 tsp kosher salt 1/2 tsp black pepper 1 tsp garlic powder 1 tsp Italian seasoning (or 1/2 tsp dried oregano + 1/2 tsp dried basil) 1–2 tbsp olive oil Spinach-cheese filling 1 tbsp olive oil or butter 2 cloves garlic, minced 5 oz fresh baby spinach (about 5 packed cups; or 1 cup well‑drained frozen spinach) 4 oz cream cheese, softened 1/2 cup shredded mozzarella (or provolone) 1/4 cup grated Parmesan 2 tbsp chopped fresh parsley (or 1 tsp dried) Pinch red pepper flakes (optional) 1/4 tsp kosher salt + a few grinds of pepper Zest of 1/2 lemon (optional but bright) For finishing (optional but great) 1 tbsp butter, melted 1 tbsp lemon juice Extra parsley, to garnish Instructions Make the filling Heat 1 tbsp oil/butter in a skillet over medium. Add garlic; cook 30 seconds. Add spinach; sauté 1–2 minutes until just wilted (if using frozen, just warm through). Transfer to a board and chop; squeeze out excess moisture. In a bowl, mix chopped spinach with cream cheese, mozzarella, Parmesan, parsley, red pepper flakes (if using), lemon zest, 1/4 tsp salt, and pepper until smooth. Prep the chicken Preheat oven to 400°F (204°C). Lightly oil a baking dish. Pat chicken dry. With a sharp knife, make a deep pocket in the side of each breast (don’t cut through). Mix salt, pepper, garlic powder, and Italian seasoning; season all over and inside pockets. Stuff Divide filling among the breasts, pushing it deep into the pockets. Secure the opening with 2–3 toothpicks set crosswise so the filling stays put. Sear (for color) and bake Heat 1–2 tbsp olive oil in an oven‑safe skillet over medium‑high. Sear chicken 2 minutes per side until lightly golden. Transfer to the baking dish (or keep in the oven‑safe skillet). Bake 15–20 minutes, until internal temp reaches 165°F/74°C at the thickest part. Rest 5 minutes; remove toothpicks. Optional butter-lemon finish Stir melted butter with lemon juice; spoon over the chicken. Sprinkle with parsley. Serve with Roasted potatoes or rice pilaf Garlic green beans or asparagus A simple side salad Tips Prevent leaks: really squeeze liquid from spinach; keep filling 1/2 inch from the pocket edge; use toothpicks. Air fryer: 375°F (190°C) for 14–18 minutes, flipping once, to 165°F. Variations: add sun‑dried tomatoes or chopped artichokes to the filling; swap mozzarella for fontina or provolone; add a slice of deli provolone over the top in the last 5 minutes for the gooey look. Quick pan sauce (optional) After baking, set chicken aside. In the hot skillet, add 1/2 cup chicken broth, scrape browned bits, simmer 1 minute. Stir in 1/4 cup cream and 1 tsp Dijon; simmer to thicken, salt/pepper to taste. Spoon over slices.

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