This easy stuffed chicken breast recipe is calling your name. It’s fancy without the hard work. The flavor is just delightful. A few simple spices adds delicious depth of flavor to the butterfly boneless skinless breasts. Stuff it with a beautiful lightly creamed spinach and broccoli for a gourmet go to dinner. We love to pair these breasts with some simple penne pasta and marinara sauce. How ever you serve this you will be sure to enjoy! Happy Cooking! Your subscription is much appreciated. Thanks.
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Stuffed Chicken Breasts | Spinach and Broccoli
An easy gourmet chicken recipe. Serve it for dinner with pasta and marinara sauce.
- 3 1/2 pounds chicken breasts about 4 skinless boneless organic breasts preferred
- 2 tablespoons extra virgin olive oil
Spice Mix for Chicken:
- 1 1/4 teaspoons sea salt or kosher (adjust for your diet)
- 3/4 teaspoon freshly ground black pepper
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
For the creamed spinach and broccoli:
- 4 teaspoons extra virgin olive oil
- 4 cups baby organic spinach
- 1 large onion peeled and diced
- 2 – 3 cups broccoli florets chopped roughly
- 2 teaspoons fresh garlic crushed or finely minced
- 1/4 teaspoon sea salt adjust for your diet
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup heavy cream
- 1/2 teaspoon freshly grated nutmeg
- 1 cup freshly grated asiago cheese
Let's prepare the chicken breasts:
Buttterfly the chicken breasts. To do this lay one of the chicken breasts flat on a work surface. With a sharp knife in one hand, use the palm of the other hand to place on top of the breast. Use the knife to begin cutting at the thickest part of the breast and cut through to about 1/2 inch of the other side of the breast. Be careful not to cut the breast in two and be careful not to cut your hands. Now, open the breast like a book and use hands to press flat. Continue to butterfly the remaining breasts (Tutorial Video attached in notes.)
Mix the chicken spice mix together. Sprinkle it all over the breasts and pat the seasoning to adhere to the breasts. Set aside for 1/2 hour or up to 1 hour.
Let's make the stuffing:
Heat 2 teaspoons extra virgin olive oil in a mediun non-stick pan.
Add the spinach. Stir constantly for 1 to 2 minutes until fully wilted and bright green. Season with a pinch of salt and black pepper. Transfer the spinach to a plate.
Add 1 to 2 more teaspoons olive oil to the same pan.
Saute the onions for 2 minutes.
Add the broccoli, garlic and remaining salt and pepper. Stir and cook for 1 to 2 minutes.
Add back the spinach. Stir and cook 1 more minute.
Pour in the heavy cream and sprinkle in the grated nutmeg. Stir and allow to cook for 5 minutes until the cream nearly evaporates.
Transfer to a plate and allow to cool for about 10 to 15 minutes.
Let's Stuff the Chicken Breasts:
Portion out the spinach into 4 equal portions.
Spoon one portion onto 1/2 of one of the chicken breast. Take the unfilled half and fold it over the stuffing. Use 2 to 3 toothpicks or mini bamboo skewers to keep the stuffing inside the breast.
Note: a minimal amount of stuffing will fall out. That's okay.
Continue stuffing and sealing the remaining breasts.
Preheat oven 450F degrees – use the roast setting if your oven has this feature. And line a half sheetpan with parchment paper.
Let's brown the stuffed breasts.
Heat 2 tablespoons olive oil in a large non stick pan. Use medium heat.
Add the stuffed chicken breasts to the pan. Cook in two batches if necessary. Use a kitchen tong to turn the chicken so that it browns evenly on all sides (2 to 3 turns will do.). This will take a total of 2 to 4 minutes.
Transfer the browned chicken to the parchment lined sheet pan.
Roast in the preheated oven for 20 to 30 minutes depending on the thickness.
Transfer the roasted stuff breasts to a serving platter. Serve with pasta and marinara sauce or your favorite sides. Enjoy!
Tutorial Video Available: Stuffed Chicken Breasts | Spinach and Broccoli
Nutritional facts will vary depending on serving size and additional side dishes.