Chicken Breasts Stuffed with Spinach and Provolone
Stuffed chicken breast with spinach and cheese. Just one of our best baked chicken breast recipes. Stuffing is easy with the butterfly technique used in the recipe.
chicken breast halves, boneless, skinless
scallions, spring or green onions
sliced into shreds
nonstick cooking spray
to coat pan
The chicken is quite easy to stuff using a butterfly cut stuffing technique. Just cut a slit down the side compared to other recipes that try to roll and toothpick in the stuffing and it turns out every bit as delicious.
Preheat oven to 425℉ (220℃) F.
Prepare a baking pan (we prefer using glass) by spraying with cooking spray.
In a small bowl prepare the stuffing by mixing the bread crumbs, spinach, scallions lemon zest (rind) and the egg.
In another small bowl mix the juice of a lemon, olive oil, and black pepper together.
Butterfly each chicken breast (cut down the center), being careful not to slice completely through each breast.
Place one slice of provolone inside each open breast.
Divide the stuffing between each chicken breast.
Fold the chicken breast back together, gently manipulating the cheese and stuffing to remain inside.
Place all 4 stuffed chicken breasts into the baking dish.
Whisk together the topping to ensure it is well mixed and drizzle over the top of the chicken breasts evenly.
Serve with a green salad.
Chicken breast dinner for two
It's very easy to halve this recipe to make two servings. Use 2 chicken breasts, two scallions 1/2 cup of spinach and two slices of cheese and reduce the baking time to 30 minutes.
Juicy chicken breasts
For a juicer chicken breast, instead of timing use check for doneness by using a thermometer. Cook the breasts until the internal temperatures of the chicken at the thickest center part of the stuffed chicken breast reaches 160℉ (71℃) F (the temperature will continue to rise as the chicken rests).
The result will be stuffed chicken breast juicy-licious.