Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 cups fresh spinach, chopped
- 1/2 cup cream cheese, softened (or ricotta)
- 1/4 cup grated Parmesan cheese
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried oregano or Italian seasoning
- Toothpicks (to close the pockets)
Instructions
- Preheat oven to 375°F (190°C).
- Clean chicken and pat dry. Slice each breast horizontally to form a pocket. Do not cut all the way through.
- In a bowl, mix chopped spinach, cream cheese, Parmesan, garlic, salt, pepper, and oregano until smooth.
- Spoon equal amounts of the spinach mixture into each chicken pocket. Close with toothpicks to hold the filling.
- Heat olive oil in an oven-safe skillet over medium-high heat. Brown each side of the chicken for 2 minutes to seal.
- Transfer skillet to the oven and bake 18–22 minutes, or until the internal temperature reaches 165°F (74°C).
- Let rest for 5 minutes. Remove toothpicks and serve.
Notes
Do not overfill the pockets and dry the spinach well after washing to avoid a watery filling.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Carb
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 90mg