Hummus and Spinach Stuffed Chicken Breasts
Elevate your weeknight dinner with this irresistible recipe for Hummus and Spinach Stuffed Chicken Breasts! Tender, juicy chicken breasts are filled with a creamy blend of savory hummus, fresh spinach, and fragrant garlic, then brushed with a paprika-infused olive oil glaze for a burst of bold flavor. Seared to golden perfection and oven-baked until moist and succulent, this dish balances healthy ingredients with gourmet flair. Perfectly seasoned and beautifully presented, these stuffed chicken breasts make an elegant yet easy meal that pairs wonderfully with roasted vegetables or a crisp green salad. Ideal for busy weeknights or dinner parties, this recipe is sure to impress while keeping prep to a minimum. Finally, a dinner option that's both wholesome and indulgent!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 cup Hummus
- 2 cups Fresh spinach leaves
- 2 cloves Garlic, minced
- 2 tablespoons Olive oil
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 12 pieces Toothpicks
Instructions
Preheat your oven to 375°F (190°C).
Place the chicken breasts on a cutting board and use a sharp knife to carefully cut a pocket into the side of each piece, being careful not to cut all the way through.
In a medium bowl, combine the hummus, fresh spinach leaves, and minced garlic. Mix until well combined.
Spoon the hummus and spinach mixture into each chicken breast pocket, dividing the mixture evenly among the four pieces.
Use toothpicks to secure the edges of the chicken breasts so the filling doesn’t spill out during cooking.
In a small bowl, mix together olive oil, paprika, salt, and black pepper. Brush this seasoning mixture onto the outside of the chicken breasts.
Heat an oven-safe skillet over medium heat and add a drizzle of olive oil. Once hot, sear the stuffed chicken breasts for about 2 minutes on each side or until golden brown.
Transfer the skillet to the preheated oven and bake the chicken for 20-25 minutes, until the internal temperature of the chicken reaches 165°F (74°C).
Remove the skillet from the oven and let the chicken rest for 5 minutes. Carefully remove the toothpicks before serving.
Serve warm with your choice of side dish, such as roasted vegetables or a fresh salad.
Nutrition Facts
Calories |
2011 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.6 g | 121% | |
| Saturated Fat | 16.7 g | 84% | |
| Polyunsaturated Fat | 20.6 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 3962 mg | 172% | |
| Total Carbohydrate | 41.2 g | 15% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 1.3 g | ||
| Protein | 235.4 g | 471% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 236 mg | 18% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 2789 mg | 59% | |
*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.
