For the filling start off with 1/4 cup cream cheese and 1/8 cup of mayo, season to taste and add as much or as little spinach you want.
Any extra filling, you can add some chopped artichokes more cheese and bake in a dish for some delicious spinach and artichoke dip .
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let’s make dinner in under 30 minutes with spinach and cheese stuffed chicken breast so you’re going to first make your filling I like to use a combination of cream cheese and Mayo you’re going to season with salt black pepper onion powder garlic powder add some fresh parsley and spinach you don’t want to use fresh spinach here if you have fresh just cook it down and squeeze out all of the excess water add your cheese I’m using mozzarella and provolone you can use whatever cheese you like and then you’re going to start off making your pocket in your chicken breast you’re going to start off by using a small pairing knife and cut where you know that part of the breast that’s not really smooth and even that’s where you want to make the pocket because if you go on the other side of the breast what’s probably going to happen is your chicken is going to end up with a hole and it’s going to ruin the whole dish it just it’s going to be messy once all your chicken has their pockets season it to taste you can use whatever seasoning combination that you like that’s everything that I used in the dry rub for my chicken breast and then you’re going to stuff put the filling in and just stuff it I am using my hands yes my hands is clean I don’t know why people are so scared of using their hands while cooking then you’re going to secure it with toothpicks you can definitely use kitchen twine and me personally for maximum color and lock in and flavor and juices I like to sear it first on on the stove top so I’m using my cast irion pan and you just want to cook it for about 4 minutes per side and finish it in a 400° oven until your chicken is cooked once it reaches 160° internal temp you’re good to go it’s going to have carara overa cooking while your chicken is resting so don’t worry about undercooking your chicken just use a thermometer once your chicken is rested go ahead and cut it and make sure and remove the toothpick before serving we served it with mashed potatoes corn and broccoli