Spinach and Cheese Stuffed Chicken Breast
@tinekeyounger teaches a class at a women's shelter how to make her go-to simple and versatile spinach and cheese stuffed chicken breast, served with sauteed squash.
@tinekeyounger teaches a class at a women's shelter how to make her go-to simple and versatile spinach and cheese stuffed chicken breast, served with sauteed squash.
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Preheat oven to 375°F (190°C).
Prepare the filling by combining softened cream cheese, thawed and squeezed spinach, Parmesan cheese, garlic powder, and onion powder in a mixing bowl. Mix until well combined.
Butterfly the chicken breasts by carefully slicing them horizontally, creating a pocket but not cutting all the way through.
Season the chicken breasts on all sides with Italian seasoning, salt, and pepper.
Heat 1 tablespoon of olive oil in a large, oven-safe skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes per side, until golden brown.
Remove the chicken from the pan and stuff each breast with the spinach and cheese mixture.
Place the stuffed chicken breasts on a parchment-lined baking sheet.
Bake for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
While the chicken is baking, heat the remaining olive oil in a pan and sauté the sliced zucchini and yellow squash until tender. Season with salt and pepper.
Serve the stuffed chicken hot with the sauteed squash and cooked white rice.

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