Herb-Crusted Spinach-Stuffed Chicken Breasts
Indulge in this flavorful Herb-Crusted Spinach-Stuffed Chicken Breasts recipe, a delightful fusion of juicy chicken and savory spinach. Originating from a cherished Family Circle recipe, this dish has won over hearts in our household. The tender chicken is filled with a delicious mixture of sautéed onions, sweet red peppers, and fresh spinach, all topped off with gooey mozzarella cheese. Even if spinach isn't your favorite vegetable, you will find this dish irresistible, thanks to its harmonious blend of herbs and spices. Ideal for family dinners or special occasions, this recipe will surely please everyone at the table!
6
Servings
N/A
Calories
9
Ingredients
Ingredients
Olive oil
2 tablespoons (divided in the recipe)
Onion
1/2 small (chopped)
Sweet red pepper
1/2 large (finely chopped)
Frozen chopped spinach
1 (10 ounce) package (thawed and drained)
Fresh rosemary
1 tablespoon (chopped)
Salt
1 teaspoon
Black pepper
1/2 teaspoon
Shredded mozzarella cheese
1/2 cup
Boneless skinless chicken breast halves
6 (about 3 lbs)
Instructions
1
Prepare your grill and heat it to medium-high.
2
In a medium-sized skillet, heat 1 tablespoon of olive oil over medium-high heat.
3
Add the chopped onion and finely chopped sweet red pepper to the skillet. Sauté for about 5 minutes until they are softened.
4
Stir in the thawed and drained spinach, 1 teaspoon of chopped rosemary, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Cook for an additional 3 minutes, remove from heat, and allow the mixture to cool slightly.
5
Once cooled, mix in the shredded mozzarella cheese until well combined.
6
For the spice rub, combine 1 tablespoon of olive oil, 2 teaspoons of rosemary, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper in a small cup, mixing thoroughly.
7
Take each chicken breast and carefully cut a pocket horizontally through the thicker side, ensuring not to cut all the way through.
8
Stuff each chicken pocket with 3-4 tablespoons of the spinach mixture and secure with 2 toothpicks to hold the filling inside.
9
Using your fingers, evenly spread the prepared spice rub on both sides of each chicken breast.
10
Grill the stuffed chicken breasts for 10-12 minutes on each side or until a meat thermometer registers an internal temperature of 170°F (75°C).
11
Remove the chicken from the grill, let it rest for a few minutes, then serve and enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this chicken recipe?
The recipe is for Herb-Crusted Spinach-Stuffed Chicken Breasts.
What is the primary protein used in this dish?
The dish uses 6 boneless skinless chicken breast halves, totaling about 3 lbs.
How many servings does this recipe provide?
This recipe makes 6 servings.
What vegetables are included in the chicken stuffing?
The stuffing includes chopped onion, finely chopped sweet red pepper, and frozen chopped spinach.
How should the spinach be prepared before use?
The spinach should be thawed and thoroughly drained before being added to the mixture.
What kind of cheese is added to the spinach filling?
The recipe calls for 1/2 cup of shredded mozzarella cheese.
What herb is used to season the chicken and the filling?
Fresh chopped rosemary is used in both the spinach filling and the herb rub.
What is the recommended grill temperature?
The grill should be heated to medium-high heat.
How long should you sauté the onion and red pepper?
Sauté the chopped onion and sweet red pepper for about 5 minutes until softened.
How is the spice rub for the chicken crust made?
The rub is made by combining 1 tablespoon of olive oil, 2 teaspoons of rosemary, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper.
How do you create a pocket in the chicken for the stuffing?
Carefully cut a pocket horizontally through the thicker side of each breast, ensuring you do not cut all the way through.
How much filling should be placed in each chicken breast?
Stuff each chicken pocket with approximately 3-4 tablespoons of the spinach and cheese mixture.
What is used to keep the stuffing inside the chicken during grilling?
Secure each chicken breast with 2 toothpicks to hold the filling inside.
How long should the chicken be grilled on each side?
Grill the stuffed chicken breasts for 10-12 minutes on each side.
What internal temperature indicates the chicken is fully cooked?
The chicken is done when a meat thermometer registers an internal temperature of 170°F (75°C).
Should the chicken be served immediately after grilling?
It is recommended to let the chicken rest for a few minutes after removing it from the grill before serving.
Where does this recipe originate from?
This recipe is described as being adapted from a cherished Family Circle magazine recipe.
Is the onion used in the filling small or large?
The recipe uses 1/2 of a small onion.
What type of pepper is used in the stuffing?
The stuffing uses 1/2 of a large sweet red pepper.
Does the recipe require salt and black pepper?
Yes, it uses a total of 1 teaspoon of salt and 1/2 teaspoon of black pepper divided between the filling and the rub.
When should the mozzarella cheese be added to the stuffing mixture?
Mix in the mozzarella cheese once the sautéed vegetable mixture has cooled slightly.
How do you apply the herb rub to the chicken?
Use your fingers to evenly spread the prepared spice rub on both sides of each chicken breast.
What category does this recipe fall into?
The recipe is categorized under 'Chicken'.
Is this dish suitable for a healthy dinner?
Yes, one of the tags for this recipe is 'healthy dinner'.
What is the total amount of olive oil needed?
A total of 2 tablespoons of olive oil is used, divided in the recipe.
Can I use fresh spinach instead of frozen?
The recipe specifies one 10-ounce package of frozen chopped spinach, but fresh could be used if prepared similarly.
Is the chicken skinless or with skin?
The recipe calls for boneless skinless chicken breast halves.
How many toothpicks are needed in total for 6 breasts?
You will need a total of 12 toothpicks (2 per chicken breast).
What should I do if I don't like spinach?
The description suggests that the harmonious blend of herbs and spices makes this dish irresistible even for those who usually dislike spinach.
Is the rosemary used fresh or dried?
The recipe specifically lists fresh rosemary as an ingredient.