Florentine Basil Stuffed Chicken Breasts
Elevate your weeknight dinner with these Florentine Basil Stuffed Chicken Breasts, a delectable combination of rich flavors and wholesome ingredients. Each juicy chicken breast is expertly butterflied and generously stuffed with a creamy mixture of sautéed spinach, fragrant basil, cream cheese, Parmesan, and mozzarella for a luscious, cheesy filling. The chicken is seasoned to perfection with paprika, salt, and pepper, then seared for a golden crust and finished in the oven for an even cook. This dish is as elegant as it is easy, making it perfect for both family meals and special occasions. Pair it with roasted vegetables or a vibrant green salad for a complete and satisfying meal. Ready in under an hour, this recipe is a mouthwatering fusion of Italian-inspired flavors and simple cooking techniques.
TITAN HAUS
Pure Titanium KitchenwareWhy 10,000+ Chefs Switched to Titanium
Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 cups fresh spinach leaves
- 1 cup fresh basil leaves
- 2 cloves garlic, minced
- 4 ounces cream cheese, softened
- 0.5 cup grated Parmesan cheese
- 0.5 cup shredded mozzarella cheese
- 1 teaspoon salt
- 1 teaspoon black pepper
- 0.5 teaspoon paprika
- 2 tablespoons olive oil
- 8 pieces toothpicks
Instructions
Preheat your oven to 375°F (190°C).
Butterfly each chicken breast by slicing horizontally through the thickest part, stopping just before cutting completely through. Open it like a book to create a pocket.
In a large skillet over medium heat, sauté the spinach with 1 tablespoon of olive oil until wilted. Add minced garlic and cook for an additional minute. Remove from heat and let cool slightly.
In a medium mixing bowl, combine the sautéed spinach, fresh basil, cream cheese, Parmesan cheese, mozzarella cheese, and a pinch of salt and pepper. Mix well until evenly combined.
Spoon an equal amount of the filling mixture into each chicken breast pocket. Fold the chicken breasts closed and secure the edges with toothpicks.
Sprinkle both sides of each stuffed chicken breast with salt, black pepper, and paprika.
In an oven-safe skillet, heat the remaining tablespoon of olive oil over medium-high heat. Sear the stuffed chicken breasts for 2-3 minutes on each side until golden brown.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Remove the chicken from the oven and let it rest for 5 minutes. Carefully remove the toothpicks before serving.
Serve warm with a side of roasted vegetables or a fresh green salad.
Nutrition Facts
Calories |
544 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.0 g | 37% | |
| Saturated Fat | 12.5 g | 63% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 199 mg | 66% | |
| Sodium | 982 mg | 43% | |
| Total Carbohydrate | 3.9 g | 1% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 1.0 g | ||
| Protein | 64.3 g | 129% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 293 mg | 23% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 597 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
