A delightful twist on stuffed chicken breasts, combining creamy cheeses and fresh spinach for a flavorful and satisfying meal.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking and helps achieve the desired texture.
Butterfly the chicken breasts by slicing them horizontally without cutting all the way through, creating a pocket.
Use a sharp knife for clean cuts and to avoid tearing the chicken.
In a mixing bowl, combine the spinach, parmesan cheese, half of the mozzarella cheese, egg, and black olives. Mix well.
Ensure the spinach is dry to prevent the stuffing from becoming watery.
Stuff each chicken breast with the spinach mixture and secure with toothpicks if needed.
Avoid overstuffing to prevent the filling from spilling out during cooking.
Place the stuffed chicken breasts in a baking dish, drizzle with olive oil, and sprinkle with garlic powder and Italian seasoning.
Drizzling olive oil helps keep the chicken moist and adds flavor.
Bake in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Using a meat thermometer ensures the chicken is cooked perfectly without overcooking.
Remove from the oven, sprinkle with the remaining mozzarella cheese, and let rest for 5 minutes before serving.
Resting allows the juices to redistribute, keeping the chicken tender.
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