Cheesy goodness with spinach stuffed chicken. Does it get any better than this?! I think not!
Thanks to Collective Bias, Inc. and its advertiser for partnering with me to bring you this 3 Cheese Spinach Stuffed Chicken Breasts and Tomatoes recipe. All opinions are mine alone. #SamsClubMag #CollectiveBias
This year has been a year of focus on health and wellness for me. For too long, I’ve neglected my own health. I finally realized it was time to take care of the homemaker so that she can truly take care of the home and family she’s entrusted with.
By adding in regular workouts, I am working to get fit. But, we all know that fitness is mostly found in the kitchen, long before we get to the gym. The foods we eat determines much about our overall wellness.
Admittedly, I’m not a huge greens fan. I mean, I love a tasty salad, but I’m not like my husband who loves greens on their own. Rather, I prefer to add greens to other foods. I’m really excited to share with you this recipe as it incorporates this superfood as well as one of my favorite foods, tomatoes! Now, tomatoes are a different story than greens. I will eat them most in any way, shape, or form that I can!
It takes very little time to get this dish on the table for supper. It’s perfect for busy days or for when you have company over. It looks like you’ve worked hard, but it’s really quite simple.
3 Cheese Spinach Stuffed Chicken Breasts & Tomatoes:
First, you’ll need to gently saute the spinach.
Then chop up the sauteed spinach:
Mix together a cheese and spice mixture:
Then mix in the cooled spinach:
Set this aside while you prepare the chicken breasts. Place the boneless, skinless breast on a cutting board. Using a very sharp knife, slice the breast in half, leaving one side intact:
Separate the cheese/spinach mixture into two bowls. Reserve one bowl for the tomatoes.
Divide the remaining half mixture between the four breasts and stuff them:
Heat a large cast-iron skillet. Then close the chicken breast and carefully place them into the hot skillet. Sear each side, taking care while turning the breast over:
Cover skillet and place in preheated 375*F oven, bake for 20 minutes or until done.
Place sliced Gouda cheese and shredded Parmesan cheese on top of breasts, return to oven, uncovered, until melted:
Doesn’t that look tasty?
While chicken is baking, prepare tomatoes. The easiest way to do this is to slice the end off of a cherry tomato, then gently scoop out the inside. For the smaller cherry tomatoes, it’s best to keep the stem end intact and cut the opposite end:
Add the remaining cheese/spinach mixture and refrigerate until ready to serve:
We like the stuffed chicken breast served over a bed of rice, with plenty of the cheese sauce spooned on top:
Serve with the stuffed tomatoes:
- 4 boneless, skinless chicken breasts
- 6 oz fresh spinach
- Cherry tomatoes
- 1- 8oz package cream cheese
- 1 cup shredded Parmesan cheese
- 4 slices Gouda cheese
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- ¼ teaspoon red pepper flakes
- Pre-heat oven to 375*F
- Chop spinach, then saute in a bit of olive oil until tender.
- Set aside until cool.
- Mix together cream cheese, Parmesan cheese, and spices. Mix in cooled spinach. Divide cheese mixture in half into two separate bowls. Set one bowl aside for the tomatoes.
- Butterfly the chicken breasts by using a sharp knife to slice the chicken breast in half, length-wise, taking care to not cut through.
- Divide the cheese/ spinach mixture between the four chicken breasts, spreading the cheese to cover the inside.
- Heat a cast iron skillet with a bit of olive oil. Once hot, carefully add stuffed chicken breasts. Sear on first side. Using tongs, carefully turn the chicken over to sear the second side. Once seared, cover with a lid and bake 20 minutes or so at 375*F.
- While chicken is baking, prepare cherry tomatoes to be stuffed.
- For larger tomatoes, slice off the top and scoop out the insides, taking care not to crack the skin. For smaller cherry tomatoes, it's easiest to cut the bottom off the tomato as the stem end will usually stand up better than the opposite end. Again, scoop out the insides. This sometimes requires the use of a sharp knife.
- Once all tomatoes are cleaned, stuff them with the remaining cheese/spinach mixture. Refrigerate until ready to serve.
- When chicken is cooked through, remove lid and carefully top with sliced Gouda cheese and a bit more shredded Parmesan cheese. Return to oven, uncovered, to melt the cheese.
- Once cheese is melted, serve and enjoy! We like to eat this dish over a bed of rice. There will be a cheesy sauce in the pan to spoon over the chicken and rice.
Need more chicken recipes? Here you go!
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