Chicken Stuffed with Creamy Gruyère and Spinach
This rich, decadent dish hearkens to the classic Chicken Cordon Bleu, but is much easier to make. Serve it with rice and a favorite green vegetable.
Ingredients
- 4 large boneless, skinless chicken breasts
- 8 ounces (225g) cream cheese, softened
- ½ cup (50g) shredded Gruyère or other Alpine-style cheese
- ½ cup (50g) shredded mozzarella cheese
- ½ cup (50g) grated Parmigiano-Reggiano
- 1 pound fresh spinach, cooked, squeezed dry, and chopped
- ½ teaspoon garlic powder
- 1 pinch freshly grated nutmeg
- ½ teaspoon kosher salt, plus more for seasoning the chicken
- Freshly ground black pepper
- 1 teaspoon sweet paprika
- 1 tablespoon olive oil
Step by Step Instructions
Step 1
- Preheat oven to 350ºF (180ºC).
Step 2
- To a mixing bowl, add the cream cheese, gruyère, mozzarella, Parmesan, spinach, garlic powder, nutmeg, salt, and a few grinds of black pepper.
- Stir to combine well, cover, and refrigerate.
Step 3
- Prepare the chicken. Place each breast in turn on a large cutting board, and press gently on the top of each piece with your non-dominant hand.
- Using your dominant hand, cut a deep, wide slit lengthwise in each chicken breast with a sharp chef’s knife, leaving about ¼ inch (about 5mm) on each side, creating a pocket.
Step 4
- When you have prepared a pocket in each piece of chicken, remove the cheese mixture from the refrigerator. Stuff each piece of chicken generously with the cheese mixture, leaving space at the opening to close the pocket.
- Using toothpicks or a medium-sized wooden skewer, weave the pocket shut as if you were sewing. If needed, you may also secure with kitchen string.
Step 5
- Sprinkle each breast on both sides with salt, pepper, and paprika.
Step 6
- Heat the olive oil in a large, heavy, ovenproof skillet over medium-high heat. Add the chicken to the pan. Sear for 3-5 minutes on each side, or until well-browned. Do not worry if filling spills out into the pan.
Step 7
- Transfer the skillet to the oven, and bake for about 20 minutes, or until fully cooked. The temperature of the meat should register 165ºF (75ºC).
