Cream Cheese Spinach Stuffed Chicken

Cream Cheese Spinach Stuffed Chicken 

Ingredients

• 4 4 oz chicken breasts
• 1 teaspoon chili powder
• 1 teaspoon Italian seasoning
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• For the filling:
• 2 cups fresh spinach chopped or 10-ounce package frozen chopped spinach, thawed and squeezed dry
• 4 oz cream cheese at room temp
• 1/4 cup of Parmesan cheese
• 1/4 cup mozzarella cheese
• 1 tbsp minced garlic
• 1/4 tsp pepper
• salt to taste

Instructions

1. To Make filling:In a medium bowl, combine spinach, cream cheese, parmesan cheese, mozzarella cheese, garlic, and salt + pepper until fully combined.
   
2. To Butterfly your chicken breasts: lay them flat on a sturdy surface. Place one hand on top to hold it in place and then slice 3/4 of the way through the chicken breast (be careful not to slice all the way through).
   
3. To Stuff the Chicken:Season the outside of the chicken with chili powder, Italian seasoning, salt, and pepper. Spoon 1/4 of cheese mixture into the middle of the cut chicken breasts and fold the chicken so the cream cheese is sealed inside. Use toothpicks to secure chicken if desired.
   
4. To Cook: Heat a non-stick skillet on medium high and add 1 tablespoon olive oil. Cook the chicken for about 9-10 minutes per side or until the chicken is cooked through.

Chicken Parmesan

Chicken breast
Italian bread crumbs
Spaghetti sauce
Mozzarella Cheese (shredded)
*Parmesan cheese
Serve on spaghetti or rice

Cook breast overnight in the crockpot. In the morning, drain off the warer and shred breast with two forks (if you are in a hurry and can skip the shredding, but I prefer it this way)
Layer

• Spaghetti sauce (I add italian seasoning to my sauce, but do what you like)
• Chicken
• Bread crumbs
• Mozzarella cheese and just a little Parmesan cheese
• Repeat, ending with sauce over the top

Serve with spaghetti or rice. Sprinkle Parmesan cheese

For added yumminess, add some sliced mozzarella cheese (to the food on your plate) and microwave for a minute to melt!

*Parmesan cheese optional. I don't use it

Stuffed shells

INGREDIENTS

         15 jumbo pasta shells

         1 1/2 c. ricotta

         1 c. Italian cheese blend, plus more for sprinkling

         1 egg

         kosher salt

         Freshly ground black pepper

         1 stick butter

         1 c. heavy cream

         1/2 c. grated Parmesan

         Fresh basil, torn, for serving

DIRECTIONS

1  Preheat oven to 350 degrees F. In a large pot of salted boiling water, cook pasta shells until al dente. Drain, then let cool.

2  Meanwhile, in a large bowl, stir together ricotta, Italian cheese blend, egg, and season with salt and pepper. Stuff mixture into shells.

3  In a saucepan or skillet over medium-low heat, melt butter. Add cream and bring to a simmer, then stir in Parmesan. Season with pepper.

4  Pour 2/3 of the sauce into an oven-proof skillet or baking dish. Arrange stuffed shells on top of sauce and spoon remaining sauce over shells. Sprinkle with more cheese.

5  Bake until cheesy and bubbly, 15 to 20 minutes. Garnish with basil and serve.