Spinach and Cheese Stuffed Chicken (Print Format)

Chicken breasts filled with cheesy spinach, baked until golden and juicy. Simple, flavorful, and perfect for dinner.

# Ingredients:

01 - 1 tablespoon Olive Oil
02 - 1 teaspoon Italian Seasoning
03 - ½ teaspoon Red Pepper Flakes
04 - ¼ teaspoon Garlic Powder
05 - ¼ teaspoon Onion Powder
06 - 1 teaspoon Salt, divided
07 - 4 Skinless Boneless Chicken Breasts
08 - 4 ounces Ricotta Cheese
09 - 4 ounces Grated Mozzarella Cheese
10 - ¼ cup Grated Parmesan Cheese
11 - 1½ cups Chopped Fresh Spinach, steamed and squeezed dry
12 - 1 Garlic Clove, minced

# Steps:

01 - Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish with olive oil.
02 - Combine olive oil, Italian seasoning, red pepper flakes, garlic powder, onion powder, and ½ teaspoon of salt in a small mixing bowl. Mix well and set aside.
03 - Place chicken breasts on a cutting board. Carefully insert a knife into the thickest part of each breast to create a pocket, about 4 inches wide. Do not cut all the way through.
04 - Rub the prepared seasoning on all sides and inside the pockets of the chicken breasts. Refrigerate to marinate until ready to use.
05 - In a bowl, mix ricotta cheese, grated mozzarella, grated Parmesan, chopped spinach (steamed and drained), minced garlic, and remaining salt. Season with pepper to taste.
06 - Remove marinated chicken breasts from the refrigerator. Stuff each pocket with the cheese mixture and secure with toothpicks if needed.
07 - Place stuffed chicken breasts in the prepared dish. Bake for 25 minutes, flipping halfway through to ensure even browning. Alternatively, cook on the stovetop.
08 - Remove toothpicks and serve warm. Enjoy your delicious stuffed chicken!

# Tips:

01 - You can use fresh or frozen spinach, just ensure excess water is drained.
02 - Swiss or feta cheese can be used as alternatives to the listed cheeses.
03 - An hour of marination is ideal, but less time will also work.
04 - Use an instant-read thermometer to confirm the internal temperature reaches 165°F (74°C) for safe consumption.

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