3 Stuffed Chicken Recipes!



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Caprese Stuffed Chicken
Chicken:
3-4 chicken breasts, boneless and skinless
1 tbsp Italian seasoning
1 tsp garlic powder
salt and pepper to taste

Filling:
1 large tomato, sliced
1 ball mozzarella, sliced (250g)
1 large bunch basil

For the chicken, use a paring knife to cut a slit into the thickest part of the chicken breast to create a small pocket. Place on a parchment-lined baking sheet and season with oil, garlic powder, Italian seasoning and salt & pepper. Stuff each pocket with mozzarella, basil leaves and tomato slices. Arrange chicken breasts on a parchment lined baking sheet and season with Italian seasoning, garlic powder and salt & pepper. Bake at 400ºF for 25-30 minutes, or until chicken is cooked through and golden. Store in the refrigerator for up to 3 days.
Enjoy!

Spinach & Artichoke Stuffed Chicken

Chicken:
3-4 chicken breasts, boneless and skinless
1 tbsp Greek seasoning
salt and pepper to taste

Filling:
8 oz cream cheese, room temperature
1/2 cup frozen spinach, thawed and water squeezed out
1/2 cup artichoke hearts, finely chopped
2 garlic clove, minced
1/4 cup parmesan, grated
salt and pepper to taste

In a medium sized bowl, mix together all the filling ingredients. Set aside. For the chicken, use a paring knife to cut a slit into the thickest part of the chicken breast to create a small pocket. Place onto a parchment-lined baking sheet and season chicken with Greek seasoning and salt and pepper to taste. Stuff each pocket with 2-3 spoonfuls of the filling. Bake at 400ºF for 25-30 minutes, or until chicken is cooked through and golden. Store in the refrigerator for up to 3 days.
Enjoy!

Mushroom & Goat Cheese Stuffed Chicken
Chicken:
3-4 chicken breasts, boneless and skinless
1 tsp thyme leaves
1 tsp garlic powder
salt and pepper to taste

Filling:
2 tbsp butter
3 cups mushrooms, finely diced
1/2 onion, finely diced
2 garlic cloves, minced
1 tsp thyme
1/2 cup goat cheese, room temperature
1/4 cup parsley, chopped
salt and pepper to taste
Oil

In a skillet over medium-high heat, melt butter. Add mushrooms and cook for 3-5 minutes, or until juices start to release. Add onion and cook for another 2-3 minutes. Add garlic and half of the thyme and parsley. Cook for another minute and remove from heat. Stir in goat cheese and season with salt & pepper to taste. For the chicken, use a paring knife to cut a slit into the thickest part of the chicken breast to create a small pocket. Arrange chicken on a parchment-lined baking sheet and season chicken with oil, garlic powder, salt and pepper to taste, and remaining thyme leaves. Stuff each pocket with the filling. Bake at 400ºF for 25-30 minutes, or until chicken is cooked through and golden. Store in the refrigerator for up to 3 days.
Enjoy!

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38 Responses

  1. Queen Fu Fu says:

    Is goat cheese tasty?

  2. JabuJabule says:

    These look freaking amazing.

  3. What a coincidence! I just bought some chicken today and it's thawing now, I'll have to try this today!!! ❤️

  4. kbrown2017 says:

    I live for your puns! And the chicken looks so good!

  5. Soph Soph says:

    those puns are super cheesy lol

  6. 2 puns in 1 sentence, oh yeah!

  7. I literally searched your channel for a stuffed chicken w spinach dish two days ago… Great minds 😉

  8. 👍🏼👍🏼👍🏼👍🏼👍🏼👍🏼👍🏼👍🏼👍🏼

  9. Pam Jones says:

    Delicious! Love it. 🙂

  10. Spiffy Ify says:

    The caprese chicken would be great with a nice balsamic glaze

  11. looks really deliciouse i had love to see a pumpkin filled chicken breast

  12. Karima Wahab says:

    Haaaa loved that joke there it's so cheeeezzzzyyyy

  13. Do you have a substitute for artichoke?😊

  14. Dolly Perry says:

    These are lovely! I'm so glad that you didn't use the pound and wrap method. This is much easier.

  15. Jade Garcia says:

    Yummy and thank you for sharing!!!

  16. the puns part is my fave :hehehe… D

  17. Annie Huang says:

    If anyone is vegetarian, these recipes would be great to use to stuff big flat mushrooms. Super versatile!

  18. Winner winner chicken dinners!!! These all look amazing!

  19. bellys124 says:

    Love stuff chicken thanks for the new ideas I have to know do you eat all the food after your videos I want some lol 😋😋

  20. Brooke Resch says:

    GOAT! CHEESE! I'm sold

  21. Hope Son says:

    Ways to stuff a baked potato!!

  22. 😍 looks delicious, can't wait to try them! Keep up the amazing work 😊💜

  23. Wow, I might try that! I did try your colorful breakfast smoothies for the week last year and they were delicious and creamy.

  24. Evie Addy says:

    anyone thinking stuff then bread then bake?

  25. Nazi Arfan says:

    are these recipes good for diet or weight loss?

  26. LyLy MoWa says:

    Looks yummy. I would bake any leftover spinach filling in a baking dish with bread crumbs on top and use as a warm dip for breads, etc. Sllrrpp!

  27. FPWER says:

    The mushroom one is directly going to my "make for thanksgiving" list. With a little mushroom/poultry gravy it will be awesome.

  28. I was just thinking of a way to cook my chicken dinner tomorrow !!

  29. Looks really delicious!! Makes me seriously hungry

  30. Hi, Sara Lynn. Your chicken recipes are simply devine, perfect for an elegant dinner. Your recipes are truly a work of art, and I truly appreciate art like the Mona Lisa by Leonardo Di Vinci.

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