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Baked Tuscan-Style Stuffed Chicken

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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)
  • 2 tsp olive oil

Equipment

  • 1 sheet pan
  • sheet of foil

Method
 

  1. In a saute pan, heat up the olive oil. Saute the spinach until wilted. Season with some of the seasoning(refer to the ingredient list in the bowl). Cool down and set aside.
  2. 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).
  3. 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.
  4. Lay out one slice of boneless chicken breast into parchment paper. Spread stuffing on top.
  5. Gently roll up the chicken then dread with the bread crumbs. Repeat with the remaining chicken breasts.
  6. Preheat the oven to 375°. Spray oil a foil-lined sheet pan. Place the stuffed chicken in the pan. Secure each stuffed chicken breast with toothpicks.
  7. Bake the stuffed chicken for 35-40minutes or until the internal temperature is 165°