Our recipe of the week comes from HR Assistant, Caitlin Hawes. Caitlin has this to say, “My favorite recipe to make is probably spinach and cheese stuffed chicken. I am definitely more a chicken person than I will ever be a beef person.”
- 4 small chicken breasts skinless and boneless
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon smoked paprika
- 6 ounces + 2 tablespoons cream cheese
- 1/3 cup parmesan cheese
- 1/3 cup feta cheese
- 1 cup baby spinach chopped
- 1/4 cup sun dried tomatoes packed in oil
- 1 tablespoon butter to cook
Directions:
Directions:
1. Begin by slicing your chicken breasts in a butterfly fashion. Once done, season the exterior with a combination of salt, pepper, and smoked paprika.
2. In a separate dish, blend the cream cheese, parmesan cheese, feta cheese, baby spinach, and sun dried tomatoes until it forms a consistent mix.
3. Proceed to fill the butterflied chicken breasts with the prepared cheese and vegetable mixture. Use toothpicks to ensure the stuffing stays secure inside the chicken.
4. Set a skillet over a medium heat setting. Add butter to the pan, and once it’s hot, introduce the stuffed chicken breasts. Sauté the chicken until it’s browned on all sides and ensure it’s cooked thoroughly, achieving an internal temperature of 165 degrees Fahrenheit.
Adapted from:
