These tender stuffed chicken breasts are packed with a blend of spinach and rich fontina cheese.
If you cant find fontina, or want something a little milder, Monterey Jack is a good substitute.
Sprinkle the chicken evenly on both sides with pepper and the remaining 1/2 teaspoon salt.
Photo:Photographer: Greg DuPree, Prop stylist: Shell Royster, Food stylist: Emily Hall
Stuff each pocket with about 1/2 cup spinach mixture.
Secure the pocket using wooden picks around the edges, making sure the spinach mixture is completely enclosed.
Heat oil in a large ovenproof skillet over medium-high heat.
Photographer: Greg DuPree, Prop stylist: Shell Royster, Food stylist: Emily Hall
Carefully flip the chicken and transfer the pan to the oven.
Bake until an instant-read thermometer inserted into the thickest parts registers 165F, 15 to 18 minutes.
Let rest for 5 minutes.
Photographer: Greg DuPree, Prop stylist: Shell Royster, Food stylist: Emily Hall
Remove the wooden picks.
Cut each breast in half crosswise; transfer to a platter and drizzle with lemon juice.
Garnish with parsley and serve with lemon wedges, if desired.
Photographer: Greg DuPree, Prop stylist: Shell Royster, Food stylist: Emily Hall
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
Photographer: Greg DuPree, Prop stylist: Shell Royster, Food stylist: Emily Hall
