Baked Tuscan-Style Stuffed Chicken

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Pardon the not so great photos of my Baked Tuscan-Style Stuffed Chicken dish but they were GREAT. I was actually craving for Chicken Cordon Bleu and I haven’t made it in a while but I didn’t have any Ham. I was still committed to making a stuffed chicken dish though and decided to use the Greek yogurt I have. A great decision was made and gladly enjoyed by the whole family.

Definitely making this again and certainly making chicken cordon bleu in the near future as well.

Baked Tuscan-Style Stuffed Chicken

Print Recipe

Ingredients Equipment Method

Ingredients

3-4 pcs boneless chicken breast halved then pounded
1/2 brick cream cheese
1 1/2 cup plain Green yogurt
1 1/2 cups fresh baby spinach
2 cups Italian-seasoned breadcrumbs
1 cup shredded mozarella cheese
1 1/2 tsp salt
1 1/2 tsp black pepper
1/2 tsp garlic powder
2 tsp dried Italian herbs seasoning (or whatever seasonings you have: dried basil/parsley)
oil spray for the sheet pan
sheets of saran wrap (when pounding the chicken)

Equipment

1 sheet pan
sheet of foil

Method

In a bowl, combine plain Greek Yogurt, cream cheese, shredded cheese, seasonings, and spinach. Set it aside and chill in the fridge until ready to stuff the chicken breasts.
Slice the boneless chicken breasts in half. Place one sheet of saran wrap on top of a cutting board. Place the sliced chicken breasts on top, cover with another sheet of saran wrap then gently pound each slice with a meat mallet(click: refer to this one).
Lay out one slice of boneless chicken breast into parchment paper. Spread stuffing on top.
Gently roll up the chicken then dread with the bread crumbs. Repeat with the remaining chicken breasts.
Preheat the oven to 375°. Place the stuffed chicken in the Spray oil spray on a foil-lined sheet pan. Secure each stuffed chicken breast with toothpicks.
Bake the stuffed chicken for 35-40minutes or until the internal temperature is 165°