How to make Juicy Stuffed Chicken Breast | Spinach, Bacon & 2 Cheeses

Ingredients

6 Chicken breasts
1 cup Cooked spinach
1 cup Bacon bits
1/2 cup Cheddar cheese
1/4 cup Feta cheese
1/4 cup Chopped jalapeno
Course black pepper
1 tbsp Dry parsley
1/4 cup Melted butter
1 tbsp Onion powder
1 tbsp Garlic and ginger paste

Cheesy, juicy, and packed with flavor! This
stuffed chicken breast recipe is loaded with
spinach, crispy bacon, sharp cheddar, and
creamy feta cheese. Perfect for dinner, meal
prep, or when you want to impress with an
easy but gourmet-style dish.

In this video, i’Il show you step-by-step how
to:
Pound chicken breast for even cooking
Create the perfect spinach & cheese filling
Stuff and seal without the filling spilling out
Cook it to juicy perfection every time

Variations to Try:

Mushroom & Cream Cheese Stuffed
Chicken
Jalapeño & Mozzarella Stuffed Chicken
Ham & Swiss Stuffed Chicken (Cordon
Bleu Style)
Garlic Butter & Herb Stuffed Chicken

This recipe is versatile, customizable, and
guaranteed to wow anyone at the dinner table!

Try it and let me know in the comments
which variation you’d love most!

#StuffedChicken #ChickenRecipes
#CheesyChicken #EasyDinner
#CookedWithSoul #Foodie #WeeknightDinner
#MealPrep

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Spinach, bacon, cheddar, and feta all stuffed inside a chicken breast. Tell me that’s not a winner. So, we are going to make a juicy stuffed chicken breast and I’m sure you’re going to love it. You can make it for this Sunday lunch and wow your family. So, as you can see, I have listed the ingredients for you on the screen and I’m also going to put them for you in the description box. You’ll find them there. H we are starting by pounding the chicken as you can see and we are doing that to break down the muscle fibers just to make sure that the chicken is softer and juicier when we do cook it and it’s going to cook it’s going to cook faster when when you pound it like that just to make sure that it’s even and all of that. So uh when it comes to our spinach we are going to make sure that the spinach is cooked. Just chop it up, wash it up and and make sure that you cook it. Just don’t cook it for too long. Cook it until it’s soft. And then you also must cook the bacon. Make sure the bacon is also cooked. And then, as you can see there, I have some jalapeno h that I put in there. And I’m adding some cheddar cheese in there. And because I want this to be a double cheese. H. Also, you can use a holder. You can use either holder or cheddar cheese. One of the two is fine. And then you are going to add some feta cheese. I’m adding I’m adding feta cheese because I want this to be a double cheese. So the the the the hoda and cheddar is a melty cheese and then this one doesn’t melt. So it’s going to give give it a balance and that tanginess and you know what a combination of those flavors. It’s going to be delicious. So because the bacon and the feta is salty. I did not add any salt in there because I didn’t want it to be end up salty. So you are going to take the pounded chicken breasts and then you’re going to season them a little bit. So, as you can see, I’m seasoning the chicken breast and then I if I put seasoning in the the stuffing, it might end up too salty because the salt in the bacon and the feta will just balance it out. So, you don’t need to add any salt in the in the spinach and you know that mixture, the stuffing. Don’t add any any salt. You might end up with a salty chicken breast. So, after seasoning your chicken with some black pepper and and some salt, a little bit of salt on both sides, make sure it’s on both sides. And then you’re going to take that that mixture, the stuffing, you’re going to put it into your chicken breast. Make sure it’s it’s nice and even. Don’t put too much because if it’s going to, you know, be too much, it’s not going to the chicken won’t be able to cover the whole thing. just enough, you know, to make sure that it’s enough when you bite, but at the same time, it doesn’t ooze out, you know, at at all. It’s going to ooze out when you eat it because the cheese is going to melt. But at this point, we just want it to be enough inside the chicken breast. And then I do that. As you can see, I’m showing you another one. I’m putting some seasoning on it first, and then I’m going to to be stuffing it. So, the stuffing, you don’t have to use the exact stuffing that I that I’m going to I I showed you there. You can variate your stuffing. I if you go to the description box, I put variations of the stuffing that you can put into your chicken. So, there’s many variations. You can put mushrooms and some cream cheese. H, you can put jalapo and mozzarella. Like, there’s so many. So, just go to the description box. you’ll find the the variations over there. And then, as you can see, I’m cruising in the chicken with some toothpicks just to make sure that it doesn’t, you know, fall apart before it cooks. You know, once it cooks, it’s going to hold the the stuffing inside. But before it cooks, you just want to put that, you know, toothpicks just just to secure it as it cooks. So, uh, for for for the for for brushing on top. This I’m making to brush the chicken on top when I’m put it I’m going to put it in the oven. So, I’m going to brush it with this. So, I melted some butter. You can use megarine or butter. It’s up to you. And to that, you are going to add some, as you can see there, I’m I’m putting in some onion powder. And then I put uh some uh parsley. So, with the right parsley, you can put even mixed herbs can work for you. You can put mixed herbs if you don’t have the right parsley. And then from there, I put some h ginger and garlic paste. And then I put it in the mix that together. And then I’m going to brush it on the chicken. So, as you can see, I already put the chicken into the the dish that I’m going to put it with in the oven. And then um I I put some butter on it at the bottom. And then from there, I’m just going to brush that butter mixture on top. You know, it’s going to give it extra flavor when you brush it with this. the garlic, the onion h is going to give it, you know, that that extra flavor on top. So, you just take this, put that in the oven, h until it the it’s because the chicken we pounded the chicken is not going to take that long to cook. So, if you cook it for about 15 to 30 minutes, it’s going to be enough. Otherwise, it’s going to dry out. If you if you do it for more than like maybe 30 minutes, it’s it’s going to to to end up too dry. So 15, you know, 15 to 20 minutes, that’s enough. H And then your oven must be at 160, 170. Don’t put it too high. And then once your chicken is brown on top and then you take it out, it will have cooked all the way through. And then from there, you just, as you can see, I took it and I cut it in the middle and I served it. So you can serve this with literally anything with your rice um with your rice and vegetables maybe your gravy you know for your Sunday lunch it will be delicious or you can even serve this with some salad if you’re trying to reduce cups you know you can serve this with some salad that would be enough. So, I hope you’re going to love this recipe. And if you do, please click that like button and and please let me know if you do make it or if you have made it before, please let me know what stuffing you feel, you know what you’re going to love H to stuff your chicken with. H because there’s so many variations. And maybe you have made it before and stuffed it with something different. Just let let me know in the comment section and tell me what stuffing you you put on your chicken. And if you do love this recipe, thank you so much for watching this recipe and I hope you’re going to love it and I hope we meet again in the next video. And if you haven’t subscribed, I hope you consider subscribing. Thank you so much for watching. Until the next video. [Music] Heat. [Music] Heat. [Music] [Music] Heat. Heat. [Music] Heat. [Music] Heat. [Music]