Here it is! The so-promised chicken breasts stuffed with mozzarella cheese and spinach recipe is so crazy-delicious that even some vegetarians will come running over for dinner! :-) I mean it!
No April Fool’s Day (the one day that it’s apparently acceptable to do awful things to the people you care about and get away with it)! No hours of preparation! Not even cooking skills required! You only need chicken breast (as many as you like), spinach, mozzarella cheese, Gouda cheese (optional), turmeric (optional), chili flakes, butter and olive oil. I’m counting 8 ingredients. You?
Before you dive in, I’d like to apologize for my absence in here. It’s been a rough few weeks – first dealing with the broken hand and then finishing with a nasty flu that kicked my butt. Ouch!
But that’s over now (I really HOPE so!). And I am even racing tomorrow and ready to kick some ass! :)) So fingers crossed, please! :-)
You guys.
I really cannot get enough of this dish – baked chicken breasts stuffed with buttery cooked-spinach and mozzarella cheese, all covered in Gouda cheese – so so DELICIOUS! It’s my new favorite way of eating chicken breast.
You can make this recipe as is, or borrow the buttery cooked-spinach and mozzarella cheese for stuffing your favorite type of meat – turkey stuffed with buttery cooked-spinach and honey-feta cheese come to mind first. You could also replace the fresh spinach with frozen one and skip the spice turmeric (also called curcumin), topping the chicken breasts instead with toasted nuts, maybe even pouring white wine evenly over the chicken. Mmmmm! ;)
Ready? Get started by following my list of ingredients such as chicken breasts, fresh baby spinach, mozzarella cheese, Gouda cheese, turmeric, chili flakes, butter and olive oil.
First things first, heat a large skillet over medium heat. Add 1 tablespoon butter to the pan. Add spinach and cook 3 minutes, stirring frequently until spinach has started to cook down. Then add mozzarella cheese and cook 2 extra minutes while keep stirring.
Meanwhile, cut a horizontal slit through the center of each chicken breast to form a pocket.
Then place a large spoonful of spinach mixture in each pocket and season it with turmeric and chili.
Lastly, sprinkle with Gouda cheese and place the chicken breasts stuffed with mozzarella cheese and spinach on baking dish. Then drizzle with olive oil. Bake 30 to 35 minutes at 200°C, until chicken breasts get light golden brown.
- FILLING:
- 1 cup mozzarella cheese
- ⅓ cup (about 1½ ounces) Gouda cheese
- ¼ teaspoon chili flakes
- ¼ teaspoon turmeric
- 1 cup fresh baby spinach, rinsed and drained
- CHICKEN:
- 4 skinless, boneless chicken breasts
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon butter
- First things first, preheat the oven to 250°C (~480°F).
- Next, heat a large skillet over medium heat. Add 1 tablespoon butter (or olive oil) to the pan. Add spinach and cook 3 minutes, stirring frequently until spinach has started to cook down. Then add mozzarella cheese and cook 2 extra minutes while keep stirring.
- Meanwhile, make incisions into chicken, ½ inches apart, being careful not to cut through the chicken.
- Then stuff each incision with a large spoonful of spinach mixture and season it with turmeric and chili.
- Lastly, sprinkle with Gouda cheese and place the chicken breasts stuffed with mozzarella cheese and spinach on baking dish. Then drizzle with olive oil.
- Bake 30 to 35 minutes at 200°C, until chicken breasts get light golden brown.
CHANGE IT UP: You could replace the fresh spinach with frozen spinach and skip the spice turmeric (also called curcumin), topping the chicken breasts instead with toasted nuts, maybe even pouring white wine evenly over the chicken.
That’s it! It’s simple, straightforward, SUPER DELISH (I promise!) dish that will make your weeknights-dinner tastier. ;)
Et Voilà – so delicious, healthy and fast to make – for gray days and sunny days and any day in between.
Did you make this recipe? Then tag #cookitfit on your favorite social media channels. I’d love to see! :-)
Stay healthy & be happy!
Xoxo Cris
Sharing is kind of SEXY!
Looks delicious, would goats cheese work?
Definitely!!! :-) Thank you, Lucy! Xoxo
:-)
Xxx
Okay, this is going on my meal plan for next week! YUM!!!!
Looks delicious! Do you have the nutritional value?
Hi, Kim! It shouldn’t be more than 350 calories per serving. I hope this helps. :)
Can I use fresh buffalo mozzerella instead?
Absolutely, Linda! :)
I see preheat oven to 250 but then it says bake at 200. Also that seems like a low heat for baked chicken, we baked it at 250 for 35 minutes and the chicken read 154 on the thermometer.
Hi, Kyle. I’d suggest you guys bake the chicken at 250 for 35 minutes. If it always works that way, then you shouldn’t change it. I hope this helps. Please let me know how it turned out for you! :-) Enjoy!
You say to cut a horizontal slit through center of chicken yet your picture shows the breasts have several slits
Michele, you’re right!!! Actually, there are several slits. Thank you for noticing and sending me your feedback. I’m going to change the instructions right away. I hope you still gave the recipe a go. :)
Going to cook this for dinner tonight☺
Hi Christine! I hope you really enjoyed it. :-)
I cooked this last night and it was delicious!
Hi, Riss! Thank your for your feedback. :-) I am happy you’ve enjoyed it as well. It’s been my fav way of cooking chicken for quite some time now.
I’m going to cook this tonight, if I wanted to add sauce on top which would you use?
We used a tomato butter sauce over the top
That sounds like a fantastic idea! Thank you, Barbara! I will also give it a go.
Hi, Elizabeth! Sorry for the delay. I’d definitely give to mango-sauce a try. Haven’t done it yet, though.
What side dish goes best with this chicken ? I want to make this tonight but not surrwhat t goes well with. Thanks
Hi, Barbara! Asparagus salad will do the trick.
At first it says preheat to 250 degrees Celsius. Later it says bake at 200. I’m gambling on the latter…