Spinach and Cheese Stuffed Chicken Breast A delicious, elegant dish that’s surprisingly easy to make — perfect for a special dinner or even a flavorful weekday meal. – Page 2

If using fresh spinach, wash and finely chop it.
Heat 1 tbsp olive oil in a large pan over medium heat. Add the chopped garlic and sauté for 1–2 minutes until fragrant.
Add the spinach (if using frozen, thaw and drain it well first). Cook for about 5 minutes, stirring occasionally, until wilted and any excess liquid has evaporated.
Remove from heat and let cool slightly.
Mix the spinach with the cream cheese and grated cheese. Season with nutmeg (if using), salt, and pepper to taste.

Use a sharp knife to cut a pocket into the side of each chicken breast, being careful not to cut all the way through.
Stuff each pocket with the spinach and cheese mixture. Use a spoon or fork to pack it in.
If needed, secure the openings with toothpicks to keep the filling inside during cooking.

Beat the egg and dip the stuffed chicken breasts into it, then coat with breadcrumbs for a crispy outer layer.
Alternatively, you can cook the chicken without breading.

Heat a bit of oil or butter in a large skillet over medium-high heat.
Add the stuffed chicken breasts and cook for 6–7 minutes per side, or until golden brown and cooked through.
- If breaded, keep the heat moderate to prevent burning the outside before the inside is done.
If the chicken is thick and not cooking through, lower the heat or transfer to the oven at 180°C (350°F) for 10–15 minutes to finish cooking.

Once fully cooked and the filling is hot and melty, remove any toothpicks and serve warm.
Great with rice, mashed potatoes, or a fresh salad.

For a tangy twist, add a splash of lemon juice to the filling.
Fresh herbs like basil or thyme give it an extra layer of flavor.
You can also use chicken fillets or thin slices to roll up the filling instead of stuffing.

This Spinach and Cheese Stuffed Chicken is flavorful, comforting, and sure to impress.