Spinach & Mozzarella Stuffed Chicken

1. 1
   prep · ~8 min

   Prepare the spinach filling.

   1.Heat 1 tablespoon olive oil in a skillet over medium heat.

   2.Add minced garlic and sauté until fragrant (30 seconds).

   3.Add chopped spinach and cook until wilted (2-3 minutes).

   4.Remove from heat and let cool slightly.

   5.In a bowl, combine cooked spinach mixture with cream cheese, mozzarella, parmesan, a pinch of salt, black pepper, and red pepper flakes. Mix well.

   TIPSqueeze excess moisture from the cooked spinach before mixing — it keeps the filling from getting watery.
2. 2
   prep · ~10 min

   Butterfly and pound the chicken breasts.

   1.Place one chicken breast on a cutting board. Using a sharp knife, slice horizontally through the thickest part, stopping 1 cm from the edge to create a pocket.

   2.Open the breast like a book and cover with plastic wrap.

   3.Using a meat mallet or rolling pin, gently pound the chicken to an even 1 cm thickness.

   4.Repeat with remaining chicken breasts.

   5.Season the inside of each pocket lightly with garlic powder and a pinch of salt.

   TIPDon't skip the plastic wrap — pounding directly on the meat tears the surface and makes stuffing harder to seal.
3. 3
   assemble · ~6 min

   Stuff and seal the chicken breasts.

   1.Divide the spinach filling evenly among the four chicken breasts, spooning it into the center of each pocket.

   2.Fold the top flap over the filling, pressing gently to close.

   3.Secure the open edges with toothpicks, weaving them through both layers to seal.

   4.Pat the outside of each breast dry with a paper towel and season with remaining salt and a pinch of black pepper.

   TIPDon't overstuff — leave a small border so the cheese doesn't burst out during cooking.
4. 4
   fry · ~9 min

   Pan-sear the chicken until golden.

   1.Preheat oven to 200°C (400°F).

   2.Heat remaining 1 tablespoon olive oil in an oven-safe skillet over medium-high heat.

   3.Place stuffed chicken breasts seam-side down in the hot skillet.

   4.Sear for 3-4 minutes without moving until deep golden brown.

   5.Flip carefully and sear the other side for another 3-4 minutes.

   TIPSeam-side down first helps seal the pocket closed. Don't crowd the pan — use two skillets if needed.
5. 5
   bake · ~15 min

   Finish cooking in the oven.

   1.Transfer the skillet to the preheated oven.

   2.Bake for 12-15 minutes until chicken reaches an internal temperature of 74°C (165°F).

   3.Remove from oven and let rest in the skillet for 5 minutes.

   4.Remove toothpicks before serving.

   TIPA probe thermometer is your best tool here — pull at 73°C and carryover cooking will take it to 74°C.
6. 6
   serve · ~1 min

   Plate and serve.

   Transfer the rested chicken to plates or a serving platter. Spoon any pan juices over the top and serve immediately.

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