Spinach Stuffed Chicken Breasts

Step 1

Melt the butter, then diced onion and garlic. Sauté until it’s soft and translucent. Stir in the Creole seasoning.

Step 2

Add spinach, and cook it until it just wilts. Pour in Worcestershire sauce.

Step 3

Add cream cheese. After the cream cheese melts, add the Parmesan cheese. Mix everything, adjust seasonings to taste. Take it off the heat and allow it cool while you get the chicken ready.

Step 4

Preheat the oven to 375℉/190℃.

Step 5

Place chicken in a large bowl. Season with salt and Italian and Creole seasonings. If you prefer, you can use just salt and pepper for your seasoning or just one herb.

Step 6

Place chicken on a board or flat surface. Cut a slit or pocket about ¾ quarter of the way through each breast; try not to cut all the way through—season inside of the chicken as desired.

Step 7

Divide the spinach mixture between the amount of chicken breast you have on hand. Stuff prepared chicken breast with spinach mixture, pushing it all the way in.

Step 8

If desired, use toothpicks to thread chicken breasts near the openings to help secure them. Just push any of the filling that falls out back in.

Step 9

Heat an oven-proof skillet or cast iron over medium heat with about 1-2 tablespoons of oil.

Step 10

Using a kitchen tong, carefully add to the cast iron or skillet. Cook chicken on one side for about 3-4 minutes each, until golden. Then flip with tongs and cook for another 3-

Step 11

Place the skillet in the oven and cook for about 18-25 minutes, depending on the size of the breast. The chicken is cooked when a meat thermometer inserted into the thickest part of the chicken reads 160-165℉/72-74℃. The chicken will continue cooking an additional 5-10 degrees before it cools down.

Step 12

Transfer the chicken breasts to serving plates, let them rest until you can handle them.

Step 13

Carefully remove and discard the toothpicks. Serve immediately, drizzled with the juices in the skillet.