Pre-stuffing chicken is a brilliant idea for all you meal preppers out there. Open the chicken up like a book and lay it flat.Using a sharp knife (a filet knife works best), cut your breast nearly completely in half, leaving about an inch of flesh connecting the two sides.Place your chicken breasts flat on a cutting board.Pat your chicken breasts with a paper towel to make them less slippery as you handle them.Breasts are thick and sturdy and perfect for butterflying. Make sure you purchase breasts and not thighs.Also, now that we are on the subject of cheese, feel free to substitute the parmesan for your favorite shredded cheese.īutterflying your chicken will make your breasts cook more evenly, while also setting the stage for stuffing. To make the mixing process easier, allow your cream cheese to soften at room temperature. You don’t want it to dilute the flavor of your filling! However, if you use frozen, make sure to squeeze as much water out of it before adding it to your mixture. You can use fresh or frozen spinach for this recipe. This not only adds a ton of flavor, but a lovely texture as well. Brown your stuffed chicken breasts in a skillet preheated with butter. Skip making your stuffing homemade and use it instead. Did you just host a party and have a ton of spinach dip leftover? Don’t let it go to waste. If you are nervous about under- or over-cooking your chicken, invest in a meat thermometer to take the guesswork out. Cook chicken to an internal temperature of 165 ☏. Make sure to remove the toothpicks before serving. Seal the chicken breasts with a toothpick to prevent any spillage. After you stuff your chicken full of goodies, you need to make sure all the filling doesn’t leak out. Why? As they cook, all the moisture from the cream cheese, mayonnaise and fresh spinach gets released and tenderizes the meat. Spinach stuffed chicken breasts always turn out tender and juicy. If you’re looking for a quick, 30 minute weeknight meal, you came to the right place! Spinach stuffed chicken breasts are a family favorite.
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