@lorimorrison8225: Prep Time: 20 minutes Cook Time: 30 minutes Total Time: 50 minutes Servings: 4 Calories: Approximately 480 kcal per serving Ingredients For the Chicken 4 boneless, skinless chicken breasts 1 tbsp olive oil 1 tsp Italian seasoning 1/2 tsp garlic powder 1/2 tsp paprika 1/2 tsp salt 1/4 tsp freshly ground black pepper Spinach Parmesan Filling 4 oz (115 g) fresh baby spinach, chopped 4 oz (115 g) cream cheese, softened 1/2 cup freshly grated Parmesan cheese 1/3 cup dried cranberries, roughly chopped 2 garlic cloves, minced 1/2 tsp Italian seasoning 1/4 tsp black pepper For the Pan Sauce 1/2 cup chicken broth 2 tbsp fresh lemon juice 1 tbsp butter 1 tbsp grated Parmesan 1 tsp honey, optional 1 tbsp fresh parsley, chopped Instructions Preheat the oven to 375°F (190°C). Lightly grease a baking dish with olive oil. Place the chicken breasts on a cutting board and carefully slice a deep pocket horizontally through the thickest part of each breast, making sure not to cut all the way through. Season the outside of the chicken with Italian seasoning, garlic powder, paprika, salt, and black pepper. For the filling, place the chopped spinach in a skillet over medium heat and cook for 1–2 minutes until wilted. Let it cool slightly and squeeze out any excess moisture. In a bowl, combine the spinach, cream cheese, Parmesan, dried cranberries, garlic, Italian seasoning, and black pepper. Mix until creamy and evenly combined. Divide the filling evenly among the chicken breasts, spooning it into the pockets. Gently press the edges together and secure with toothpicks if needed. Heat the olive oil in an oven-safe skillet over medium-high heat. Sear the stuffed chicken for 2–3 minutes per side, until golden brown. Transfer the skillet to the oven and bake for 18–22 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Remove the chicken from the skillet and let it rest for 5 minutes. Carefully remove any toothpicks. Place the skillet over medium-low heat. Add the chicken broth and lemon juice, scraping up the browned bits from the bottom. Simmer for 2–3 minutes. Stir in the butter, Parmesan, and honey if using. Simmer until the sauce is lightly thickened and glossy. Slice the chicken and spoon the warm pan sauce over the top. Garnish with fresh parsley and extra Parmesan before serving. Nutrition Per serving: Approximately 480 kcal | Protein: 50g | Carbohydrates: 13g | Fat: 25g | Fiber: 2g | Sugar: 8g | Sodium: 690mg #chicken #parmesan #spinach #chickenrecipes

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Monday 05 October 2026 21:35:28 GMT