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Stuffed Breaded Chicken

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This Stuffed Breaded Chicken features juicy chicken breasts stuffed with a delicious filling of cheese, spinach, and garlic, then coated in crispy golden breadcrumbs. It’s an easy yet elegant dish perfect for a weeknight meal or a special occasion!

Ingredients

Scale

For the Chicken:

  • 4 boneless, skinless chicken breasts
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ tsp garlic powder
  • ½ tsp paprika

For the Stuffing:

  • 1 cup shredded mozzarella (or Swiss/Gruyère)
  • ½ cup cream cheese, softened
  • ½ cup fresh spinach, chopped (or cooked and drained)
  • 2 cloves garlic, minced
  • ¼ tsp red pepper flakes (optional)

For the Breading:

  • ½ cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup breadcrumbs (panko or regular)
  • ½ cup grated Parmesan cheese
  • 1 tsp Italian seasoning
  • 2 tbsp olive oil (for pan-frying)

Instructions

Step 1: Prepare the Chicken

  1. Preheat oven to 375°F (190°C).
  2. Slice a pocket into each chicken breast, being careful not to cut all the way through.
  3. Season the chicken with salt, black pepper, garlic powder, and paprika.

Step 2: Make the Filling

  1. In a small bowl, mix mozzarella, cream cheese, spinach, garlic, and red pepper flakes until combined.
  2. Stuff each chicken breast with the mixture, securing with toothpicks if needed.

Step 3: Bread the Chicken

  1. Place flour in one shallow dish, beaten eggs in another, and mix breadcrumbs, Parmesan, and Italian seasoning in a third.
  2. Dip each stuffed chicken breast into the flour, then the egg, then coat with the breadcrumb mixture.

Step 4: Sear & Bake

  1. Heat olive oil in an oven-safe skillet over medium-high heat.
  2. Sear chicken for 2-3 minutes per side until golden brown.
  3. Transfer the skillet to the oven and bake for 20-25 minutes, until the chicken reaches 165°F (75°C) internally.

Step 5: Serve & Enjoy

  1. Remove toothpicks (if used), let rest for 5 minutes, and serve hot!

Notes

  • Make It Extra Crispy: Use panko breadcrumbs for a crunchier texture.
  • Different Fillings: Try ham & Swiss, mushroom & goat cheese, or sun-dried tomatoes & feta.
  • Storage: Refrigerate for up to 3 days or freeze for up to 2 months.
  • Serving Ideas: Pair with garlic mashed potatoes, roasted vegetables, or a fresh salad.

Find it online: https://ukfinda.com/stuffed-breaded-chicken/