Time
45 min
Serving
6 persons
Calories
0
Ingredients
- boneless, skinless chicken breasts: 4 piece
- Adygei cheese, crumbled: 1 cup
- spinach: 2 cups (chopped, fresh)
- olive oil: 2 Tbsp
- garlic: 2 clove (minced)
- oregano: 1 tsp (dried)
- salt: 0.5 tsp
- black pepper: 0.25 tsp
- Toothpicks (for securing the chicken):
Metric Conversion
Stages of cooking
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Preheat the oven to 375°F (190°C).
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In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
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Add the chopped spinach to the skillet and cook until wilted, approximately 2-3 minutes. Remove from heat and set aside.
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Butterfly each chicken breast by cutting horizontally into the side, but not all the way through, to create a pocket for the stuffing.
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In a mixing bowl, combine the Adygei cheese, sautéed spinach, dried oregano, salt, and black pepper. Mix well until all ingredients are evenly incorporated.
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Stuff each chicken breast pocket with the cheese and spinach mixture, securing any open ends with toothpicks.
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Place the stuffed chicken breasts on a baking sheet lined with parchment paper or lightly greased.
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Bake in the preheated oven for approximately 25-30 minutes or until the chicken is cooked through and no longer pink in the center.
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Once cooked, remove the toothpicks and let the chicken rest for a few minutes before serving.
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Serve the Adygei Cheese and Spinach-Stuffed Chicken Breast alongside your favorite side dish, such as roasted vegetables or a green salad.
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Note: Cooking time may vary depending on the thickness of the chicken breasts, so it's always advisable to check the internal temperature with a meat thermometer, which should read 165°F (74°C) when done. Enjoy your flavorsome Adygei cheese and spinach-stuffed chicken!
