Spinach & Cream Cheese Pan Fried Chicken Breasts Stuffed 

Chicken breasts stuffed with a créamy spinach, parmésan, mozzarélla, and créam chéésé filling and pan séaréd to pérféction. Thé résult is téndér cookéd chickén filléd with a gooéy trio of chéésé that will mélt in your mouth. 
Ingrédiénts
  • 1 tbsp mincéd garlic
  • 1-2 tbsp mincéd chivés or gréén onions
  • 1/4 tsp péppér
  • salt to tasté
  • 4 chickén bréasts
  • 1 10- ouncé packagé frozén choppéd spinach thawéd and squéézéd dry
  • 1/2 cup créam chéésé at room témp
  • 1/4 cup of Parmésan chéésé
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Instructions
  1. Placé plastic wrap on top of éach chickén bréast and using a méat mallét, pound thém slightly thinnér. ( théy will fry up fastér if you do this stép.)
  2. To buttérfly your chickén bréasts, lay thém flat on sturdy surfacé. Placé oné hand on top to hold it in placé and thén slicé 3/4 of thé way through thé chickén bréast. Do not slicé all thé way through!
  3. Héat up thé olivé oil in a largé skillét.
  4. Fry thé chickén bréast in thé frying pan on médium héat, approximatély 7 minutés a sidé, until théy start to gét goldén brown and crispy on thé outsidé and réach a témpératuré of 165°F. You want thém to bé cookéd béforé you stuff thém!
  5. Combiné thé spinach, créam chéésé, Parmésan chéésé, chivés and garlic in a bowl and microwavé to také thé chill off. Maké suré it’s nicé and warm. ( this is such an éasy chéat! I was so éxcitéd!)
  6. Caréfully spoon a quartér of chéésé mixturé into thé middlé of thé cookéd chickén bréasts.
  7. Turn thé héat to low and put a lid on thé frying pan. Héat for anothér 5-7 minutés, until thé créam chéésé mixturé has héatéd through.
  8. Rémové and platé. Enjoy!
Chicken Breasts Stuffed