Description
A delicious and gourmet-style stuffed chicken recipe inspired by Ruth Chris, perfect for impressing guests.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup cream cheese, softened
- 1 cup spinach, cooked and chopped
- 1/2 cup feta cheese, crumbled
- 1/2 cup sun-dried tomatoes, chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
Instructions
- Preheat your oven to 375°F (190°C).
- In a bowl, mix together the cream cheese, spinach, feta cheese, sun-dried tomatoes, garlic powder, onion powder, salt, and pepper until well combined.
- Carefully slice a pocket into each chicken breast and stuff with the cheese mixture.
- In a separate bowl, combine breadcrumbs and Parmesan cheese.
- Coat each stuffed chicken breast with olive oil and then roll in the breadcrumb mixture.
- Place the stuffed chicken breasts on a baking sheet and bake for 25-30 minutes, or until the chicken is cooked through and the breadcrumbs are golden brown.
- Let the chicken rest for a few minutes before serving.
Notes
- For added flavor, marinate the chicken breasts in olive oil and herbs for a few hours before stuffing.
- Serve with a side of roasted vegetables or a fresh salad for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 100mg
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