You made it through the first week of 2018. Congratulations! (Or condolences. Which ever one applies more accurately.) This month I decided to add in a bunch of new recipes to our meal plan and it has actually been going very well. Getting to cook some new not so boring stuff has really invigorated me. Though, this is just week one so there is a decent chance I’ll feel significantly less invigorated shortly. The first thing on my meal plan was Spinach Mozzarella Stuffed Chicken Breast. I actually got the idea for this recipe when I was watching The Chew. They did a recipe called Coconut Creamed Spinach Stuffed Turkey Breast around Thanksgiving. My husband (who will deny it but is a super picky eater) didn’t stop talking about how yummy it looked. I still want to try the exact recipe but I wanted to put a bit of a twist on it (and make it a lot quick and simpler in my option).
Spinach Mozzarella Stuffed Chicken Breast
My mom has always complained about how messy my aunts are when they cook. She says “they get every dish in the kitchen dirty.” Well I think me making this recipe would darn near make my mother faint. I swear it looked like my kitchen had a bomb go of in it when I got done, but damn, dinner tasted good.
I started by trimming my chicken breasts and butterflying them (yes I had to google that term to make sure I was telling you the correct thing) and then pounding them out thin. Then I sat them aside which I made my stuffing. I decided to make more of a spinach dip style filling. The recipe on the chew got super fancy using coconut milk but I went super simple.
I took one bag of frozen spinach that I had thawed out and squeezed as much water as possible out of it. Then I added in my (low fat) mozzarella cheese. After I mixed that together I decided it was just a little too crumbly so I added a little bit of cream cheese as well and that made it stick together much better.
Then I had to actually stuff the chicken breasts. Now if any of you guys have been reading my blog for a bit you know that I’m a very average cook most of the time. So my stuffed chicken breasts were not going to win any competitions for being pretty. I filled one side of the butterflied chicken breast with the spinach mixture and folded the other side over it. It was at this point I figured out that as soon as I picked up the breast everything was going to fall out of it. I ended up having to use some wooden skewers to keep the chicken closed around the spinach. It was fairly unattractive but it got the job done.
Finish It Up
Next I breaded the chicken with Panko and then baked it for 40 mins at 350. If you can’t find Panko at the grocery store be sure to check in the Asian food section. Grocery stores like to hide them there sometimes. I used egg and a little bit of milk to bread the chicken. I highly suggest using a larger bowl than I did to coat the chicken in egg. This is what led to my massive mess. Also be sure to spray your pan with cooking spray or any drippy cheese will stick like crazy.
I served our chicken with some Parmesan Brussels sprouts (I’ll add that recipe asap). I’m so happy with how it turned out and even my picky hubby ate every bite.
I hope you enjoy the recipe. Be sure and tag me in any pictures you take of yours, I want to see!!
- 1 12 oz bag frozen spinach, thawed
- 3 oz low fat cream cheese, softened
- 1/2 cup low fat shredded mozzarella cheese
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/4 tsp pepper
- 1/4 tsp cayenne pepper
- The Chicken
- 4 large boneless skinless chicken breasts, trimmed and butterflied
- 1 egg
- 1/2 cup skim milk (or whatever milk you prefer)
- 2 cups panko bread crumbs
- 1/2 tsp salt
- 1/2 tsp peper
- 8 wooden skewers
- Preheat Oven To 350.
- For Filling:
- Thaw spinach and squeeze as much liquid out of it as possible.
- In a medium bowl add spinach, softened cream cheese, mozzarella, salt, garlic powder, pepper, and cayenne pepper.
- Mix until completely combined. The mixture should stick together a bit but it will not be very moist.
- For Chicken:
- Start by trimming and butterflying your chicken breasts.
- Pound the chicken until it is about 1/2 in. thick and set aside.
- In a medium bowl combine milk and egg and set aside.
- On a large plate combine panko, salt, and pepper and set aside.
- Take one chicken breast and on one half of the butterflied breast place about 1/2 cup of the spinach filling mixture.
- Fold over the other half of the chicken and secure with a wooden skewer.
- Repeat for all of the chicken breasts.
- One at a time coat the stuffed breast with the egg and milk mixture and then place in the panko bread crumb mixture.
- Use the panko to fully coat each breast.
- Place the coated chicken breasts onto a greased sheet pan.
- Repeat these steps for all of the breasts.
- Bake at 350 for 35-40 minutes or until golden brown and cooked through. Flip each breast after 20 minutes.