If your chicken breasts are in need of a serious dinnertime upgrade, look no further than this Stuffed Chicken! It's stuffed with full-flavored ingredients like spinach, cheese, sun-dried tomatoes, shallots, and garlic and seasoned with the perfect spice blend!

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You can print out the recipe here: [ Ссылка ]

But, the best part? It's is SO MUCH EASIER than you think it is! There's no need to round up the toothpicks. You don't need them! This chicken looks absolutely irresistible with a colorful interior of cheesy goodness spilling out.

Cutting a pocket in the chicken breast might seem intimidating for some of you out there, but all you need is a good sharp knife and to pay attention to where the blade is going. You'll want to avoid cutting all way to the other side of the chicken breast, so slow, careful knife movement is key!

After that, it's just a matter of whipping up the stuffing (no pre-cooking required), seasoning, and baking! I'll include the written recipe below. If you have any questions about this recipe, be sure to ask me in the comments. If you make this dish, tell me about it. Can't wait to hear about your dinnertime triumph!

INGREDIENTS:
1 (10 ounce) package frozen chopped spinach, thawed and drained
1/4 cup chopped sun-dried tomatoes
1/2 shallot, minced
2 large cloves garlic, minced
1 cup freshly grated Fontina or Mozzarella cheese
2 pounds (4-6) chicken breast halves, patted dry with a paper towel
1 3/4 teaspoon Kosher salt
1 teaspoon black pepper
1 teaspoon paprika
3/4 teaspoon garlic powder
1/2 teaspoon onion powder
1-2 tablespoons avocado, canola, or olive oil

INSTRUCTIONS:
Preheat the oven to 375°F and have ready a sheet pan, preferably lined with aluminum foil.

Place the thawed spinach in a colander and press out all of the excess moisture using the back of a wooden spoon or a potato masher. Transfer the spinach to a mixing bowl along with the sun-dried tomatoes, shallot, garlic, and cheese. Set aside until ready to use.

Using a good, sharp knife, cut a horizontal pocket in the thicker part of the chicken breast, stopping about a 1/2" from the edge so the breast stays intact. Transfer the chicken to the sheet pan.

In a small bowl, combine salt, pepper, paprika, garlic powder, and onion powder. Drizzle the chicken with oil, sprinkle evenly with the seasoning mix, and rub all over to adhere. Lastly, add about 2-3 tablespoons of the filling to the pocket of each breast.

Bake for 20-25 minutes, until the chicken is cooked through and juices run clear when pierced with a knife.

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The Anthony Kitchen is all about incredible food made with real ingredients, that delivers the most flavor in the most efficient way possible! Quality, flavor, ease, and YOUR SUCCESS in the kitchen matter to me. If you have a question, please ask away. I'm here to help and I check the comments regularly!

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