Ingredients
- Chicken: 4 large boneless, skinless chicken breasts
- Coating: 1/2 cup grated Parmesan cheese, 1/2 cup panko breadcrumbs, 1 tsp garlic powder, 1 tsp Italian seasoning, 1/2 tsp paprika, salt and black pepper to taste
- Stuffing: 2 cups fresh spinach (chopped), 1/2 cup roasted red peppers (diced), 1 cup shredded mozzarella cheese, 4 oz cream cheese (softened), 2 cloves garlic (minced)
- Cooking: 2 tbsp olive oil
Instructions
- Prep Equipment & Oven: Preheat your oven to 375°F (190°C).
- Make the Stuffing: In a bowl, mix the softened cream cheese, minced garlic, spinach, diced roasted red peppers, and shredded mozzarella until well combined. Season lightly with salt and pepper.
- Butterfly the Chicken: Carefully cut a horizontal pocket into the thickest side of each chicken breast, being careful not to cut all the way through.
- Stuff the Chicken: Divide the spinach-cheese mixture evenly and stuff into the pocket of each chicken breast. Press the edges together to seal (use toothpicks if necessary to hold them closed).
- Bread the Crust: In a shallow dish, combine the Parmesan, panko, garlic powder, Italian seasoning, paprika, salt, and pepper. Brush each stuffed chicken breast lightly with olive oil, then press into the crumb mixture until well coated on both sides.
- Bake: Heat a small amount of oil in an oven-safe skillet or transfer the chicken directly onto a baking sheet/cutting board setup. Bake for 25 to 30 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the top is golden and crispy with melted cheese oozing out.
- Serve: Let rest for 5 minutes before serving hot.