Crispy panko-coated chicken breasts are stuffed with a creamy garlic herb cheese and spinach filling, then baked until golden brown and juicy. Finished with a simple tomato pesto butter drizzle, this easy dinner feels restaurant-worthy while using just a handful of ingredients.
Ingredients
FOR THE CHICKEN:
2 large boneless, skinless chicken breasts
1 package garlic herb cheese spread (such as Alouette) * approximately 6.5 ounces
2 cups fresh spinach, finely chopped
1/2 cup mayonnaise
1 1/2 to 2 cups seasoned panko breadcrumbs
Olive oil spray
*If Using Unseasoned Panko
Add to the breadcrumbs:
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon kosher salt
1/2 teaspoon black pepper
FOR THE TOMATO PESTO BUTTER:
3 tablespoons butter
1 heaping tablespoon tomato pesto
Dried parsley, for garnish
Instructions
Prepare the Chicken
Preheat your oven to 375 degrees Fahrenheit.
Using a sharp knife, carefully slice each chicken breast horizontally through the thickest part, creating a pocket while leaving one side attached. Open the chicken like a book.
In a bowl, combine the garlic herb cheese spread and finely chopped spinach until evenly mixed.
Divide the filling between the two chicken breasts and spread it evenly inside each pocket. Close the chicken breasts around the filling.
Bread the Chicken
Generously brush the outside of each stuffed chicken breast with mayonnaise.
Press the chicken into the seasoned panko breadcrumbs, coating all sides evenly.
Place the breaded chicken on a small tray or plate and freeze for 30 minutes. This helps firm up the filling and reduces the amount of cheese that may escape during baking.
I also have stuffed the chicken, frozen it and then breaded it. Either way has always worked for me.
Bake
Spray a baking sheet lightly with olive oil spray.
Place the chicken on the prepared baking sheet and spray the tops of the chicken lightly with olive oil spray.
Bake at 375 degrees Fahrenheit for 35 to 45 minutes.
Because all ovens cook differently and chicken breasts vary in size, begin checking the internal temperature around the 35-minute mark. The chicken is done when a meat thermometer inserted into the thickest part of the breast reads 165 degrees Fahrenheit.
Remove from the oven and allow the chicken to rest for 5 to 10 minutes before serving.