Spinach and Cheese Stuffed Chicken Breasts With Herbed Nuts
- Ready In:
- 45mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 3⁄4 cup walnuts
- 10 ounces frozen spinach, thawed and squeezed dry
- 1 cup mozzarella cheese, shredded
- 1⁄2 cup cheddar cheese, shredded
- 1 tablespoon fresh lemon juice
- 2 teaspoons fresh thyme, chopped
- 3 tablespoons fresh flat leaf parsley, chopped
- 4 (8 ounce) bone-in skin-on chicken breasts
- 1 tablespoon extra-virgin olive oil
directions
- Preheat oven to 375 F.
- Spread nuts on baking sheet and bake until golden brown and fragrant, about 4 minutes.
- When cool, pulse 1/2 cup of nuts in blender until finely ground.
- Add the spinach until finely chopped.
- Add the mozzarella, cheddar, lemon juice, thyme, 2 tablespoons of parsley, salt and pepper. Pulse until just combined.
- Form the spinach filling into 4 dense ovals.
- Cut a 3 inch wide pocket lengthwise into the deepest part of each breast.
- Stuff the breasts with the spinach.
- Sprinkle chicken with salt and pepper.
- Heat a large ovenproof skillet over medium-high heat.
- When hot, pour in oil and cook the chicken, skin side down until brown and crispy.
- Flip the chicken and transfer the skillet to the oven.
- Bake until chicken is cooked through (160 F), about 30 minutes.
- Chop remaining nuts and mix with remaining parsley. Sprinkle over chicken and serve.
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