Stuffed Chicken Breast (Printer-Friendly Layout)

Juicy chicken hugs a creamy spinach and cheese middle, baked until crispy outside and extra tasty inside.

# Ingredients You'll Need:

→ Chicken

01 - Give 4 chicken breasts (no bone, no skin, about 170–225 g each) a good pounding until they're around 1.25 cm thick
02 - A couple tablespoons of olive oil
03 - 1 tsp paprika, or just enough to dust
04 - Salt to your liking
05 - Garlic powder, 1 teaspoon
06 - Cracked black pepper, add as much as you want

→ Filling

07 - Softened cream cheese, 225 g
08 - Chop up 2 cups of cooked, squeezed-out spinach
09 - Herbs you like (such as thyme, parsley, or basil) chopped, about a tablespoon
10 - Cheese, already shredded (100 g) — try mozzarella, feta, or cheddar
11 - Salt, as needed
12 - Minced garlic from 2 cloves
13 - Crack in some black pepper to taste

# Step-by-Step Instructions:

01 - Let them chill for at least 5 minutes, maybe up to 10. Pull out the toothpicks or twine before you dish them up. Serve however you like.
02 - Put them in the oven for 25–30 minutes. You’re looking for the chicken to hit 74°C in the center.
03 - Brush each chicken roll-up with olive oil. Toss on garlic powder, paprika, salt, and pepper. Place them seam-side down in your dish.
04 - Spread out each flattened chicken. Scoop about 80 ml of filling on one end. Roll it up tight and poke it with toothpicks or tie it up.
05 - Put cream cheese, spinach, garlic, the chopped herbs, shredded cheese, salt, and pepper into a bowl and mash or stir until it’s all combined.
06 - Set your chicken breasts between parchment or a plastic bag. Smash them gently with a rolling pin or mallet to get them nice and even.
07 - Crank your oven up to 190°C so it’s hot and ready to go.

# Extra Tips and Tricks:

01 - Roll your chicken up super snug, helps stop the cheesy stuff from leaking out.
02 - No fresh herbs? Toss in a third as much dried instead.
03 - Slice bigger breasts open (butterfly) before you pound them—makes rolling way easier.
04 - Pop leftovers in the fridge for 2 or 3 days. They're awesome cold in a sandwich or salad.