Stuffed Chicken (Printable Version)

Juicy chicken surrounds a creamy spinach and cheese center, baked till the outside's golden and tastes out of this world.

# Everything You’ll Need:

→ Chicken

01 - Add salt and pepper as you like
02 - Sprinkle over 1 teaspoon garlic powder
03 - 1 teaspoon paprika
04 - Splash on 2 tablespoons olive oil
05 - 4 chicken breasts, boneless and skinless (about 170-225 g each), flattened to roughly 1.25 cm thick
06 - Freshly cracked black pepper, to taste

→ Filling

07 - Throw in 100 g of shredded cheese (cheddar, mozzarella, or feta—your pick!)
08 - Softened cream cheese, 225 g
09 - Toss in 2 cups cooked spinach that’s chopped up and squeezed dry
10 - Finely chop 2 garlic cloves
11 - Handful of fresh herbs you enjoy, like parsley, basil, or thyme, finely chopped (about a tablespoon)
12 - Salt to your taste
13 - Ground black pepper, as much as you like

# Steps to Cook:

01 - After baking, wait 5–10 minutes so everything settles. Pull out any twine or toothpicks before digging in. Plate it up with any sides you love.
02 - Pop the dish in the oven for 25–30 minutes. You’ll know it’s done when the chicken’s hit 74°C inside.
03 - Brush those rolls all over with olive oil. Give them a good shake of garlic powder, paprika, salt, and pepper. Nestle them seam down in your baking dish.
04 - Plop about 80 ml of that yummy filling at the edge of each prepared chicken breast, roll ‘em up snug, and keep them in place using kitchen twine or toothpicks.
05 - Combine cream cheese, chopped spinach, minced garlic, shredded cheese, and your favorite herbs in a bowl. Stir with salt and pepper until you’ve got a smooth mix.
06 - Sandwich the chicken pieces between parchment or plastic wrap. Use a rolling pin or meat mallet to press them until they’re about 1.25 cm thick.
07 - Turn on your oven and set it to 190°C so it gets nice and hot for the chicken.

# Extra Suggestions:

01 - If you roll up the chicken really tight, that cheesy filling will stay put while cooking.
02 - Don’t have fresh herbs? A third as much dried herbs works fine.
03 - If your chicken breasts are thick, slicing them open (butterfly style) before flattening makes rolling a breeze.
04 - Keep leftovers in your fridge for up to 3 days. They’re perfect tossed into salads or stuffed into a sandwich.

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