Recipe may contain peanuts, tree nuts, milk, soy and lactose.
Chicken breast stuffed with three cheeses and spinach then baked in even more creamy cheesy goodness.
4 chicken breast fillets
1 tbsp olive oil
125g cream cheese
125ml (½ cup) cream for cooking
100g (1 cup) shredded mozzarella
Fresh continental parsley, to serve
2 tsp olive oil
2 garlic cloves, finely chopped
120g pkt baby spinach leaves
75g cream cheese
50g (1/2 cup) shredded mozzarella
20g (1/4 cup) finely shredded parmesan
1 tsp finely grated lemon rind
4 Method Steps
Step 1To make the filling, heat the oil(2 tsp olive oil) in a small frying pan over medium heat. Add the garlic (2 garlic cloves, finely chopped) and cook, stirring, for 1 minute or until aromatic. Add the spinach (120g pkt baby spinach leaves) and cook, stirring, for 3 minutes or until wilted. Set aside to cool. Coarsely chop spinach and transfer to a bowl. Add the cream cheese (75g cream cheese), mozzarella (50g (1/2 cup) shredded mozzarella), parmesan (20g (1/4 cup) finely shredded parmesan) and lemon rind (1 tsp finely grated lemon rind). Season well. Stir well to combine. Set aside to cool.
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Step 2Use a sharp knife to make a horizontal incision along the length of each chicken breast (4 chicken breast fillets) to form a pocket (don’t cut all the way through). Divide the filling among the pockets and secure opening with toothpicks.
Step 3Preheat oven to 180C/160C fan forced. Heat the oil (2 tsp olive oil) in a large non-stick frying pan. Cook the chicken, top side down, for 3 minutes or until golden. Turn and cook for a further 3 minutes. Transfer to a baking dish. Add cream cheese (125g cream cheese) and cream (125ml (½ cup) cream for cooking) to the pan. Stir until smooth. Pour around the chicken. Sprinkle with the mozzarella (100g (1 cup) shredded mozzarella). Bake for 25 minutes or until the chicken is cooked though and the cheese is golden. Set aside for 5 minutes to rest.
Step 4Thickly slice the stuffed chicken breasts crossways. Serve drizzled with some of the cheesy sauce from the dish and sprinkled with parsley (Fresh continental parsley, to serve).