Instructions
Step 1: Preheat oven to 375°F (190°C). Lightly grease a baking dish.
Step 2: Using a sharp knife, cut a pocket into the side of each chicken breast without slicing all the way through.
Step 3: Season the outside of the chicken with olive oil, paprika, garlic powder, salt, and pepper. Set aside.
Step 4: In a skillet, melt butter over medium heat. Add garlic and sauté for 30 seconds. Add spinach and cook until wilted.
Step 5: Remove from heat and stir in cream cheese, mozzarella, Parmesan, and sour cream if using. Mix until well combined.
Step 6: Spoon the cheesy spinach mixture into each chicken breast pocket and secure with toothpicks if needed.
Step 7: Place the stuffed chicken in the prepared baking dish and bake for 25–30 minutes, or until chicken is cooked through and juices run clear.
Step 8: Let rest for 5 minutes before serving. Spoon any melted cheese from the pan over the chicken for extra flavor.
Storage Information
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through. You can also freeze the stuffed chicken before baking—wrap individually and store up to 2 months. Thaw overnight before baking as directed.
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