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Discovering the secrets of restaurant-quality stuffed chicken breasts at home can transform a
an ordinary dinner into an extraordinary culinary experience. Not only does this recipe reveal the
techniques to produce a juicy, perfectly cooked chicken breast, but it also includes a filling full of
flavors and textures. This is a dish that promises to impress your guests and give the impression that you have
spent hours in the kitchen, when in reality it is quite simple to prepare.
Stuffed chicken breast
Stuffed Chicken Breast Recipes from The New York Times
Ingredients:
FOR THE CHICKEN:
• 4 boneless, skinless chicken breasts
• Salt and freshly ground black pepper to taste
• 2 tablespoons of olive oil
FOR FILLING:
• 1/2 cup softened cream cheese
• 1/4 cup grated parmesan cheese
• 1/2 cup chopped spinach (frozen and thawed or fresh and wilted)
• 1/4 cup sun-dried tomatoes, chopped
• 2 cloves of garlic, chopped
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
FOR THE SAUCE (OPTIONAL):
• 1 tablespoon of olive oil
• 1 clove of garlic, chopped
• 1/2 cup chicken broth
• 1/2 cup cream
• Salt and pepper to taste
• Fresh herbs for decoration (e.g. parsley or thyme)
Stuffed Chicken Breast Recipes from The New York Times
Instructions:
Read more on next page
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STEP 1: PREPARE THE FILLING
1. In a bowl, mix cream cheese, parmesan cheese, chopped spinach, and chopped sun-dried tomatoes.
garlic and Italian seasoning. Season with salt and pepper and stir until all ingredients are well combined.
STEP 2: PREPARE THE CHICKEN
1. Place each chicken breast between two sheets of plastic wrap and pound gently with a meat mallet.
or rolling pin until about 1/4 inch thick. Season both sides with salt and pepper.
2. Spread a quarter of the stuffing mixture on each chicken breast, leaving a small border around it.
the edges. Roll each breast tightly and secure with toothpicks.
STEP 3: COOK THE CHICKEN
1. Heat olive oil in a large skillet over medium-high heat. Add stuffed chicken breasts and sear
until golden brown on all sides, about 2-3 minutes per side.
2. Reduce heat to medium-low, cover pan and continue cooking until chicken reaches an internal tender base.
temperature of 165°F (74°C), about 15 to 20 minutes. Remove the chicken from the pan and let it
rest.STEP 4: PREPARE THE SAUCE (OPTIONAL)
1. In the same pan, add another tablespoon of olive oil and the minced garlic. Sauté until fragrant,
about 1 minute.
2. Deglaze the pan with the chicken broth, scraping up any browned bits from the bottom. Add the cream.
and simmer until sauce thickens slightly. Season with salt and pepper.
STEP 5: SERVE
1. Cut the stuffed chicken breasts into diagonal slices and arrange on plates. Drizzle with cream sauce
and garnish with fresh herbs. Serve immediately.
The secret of success:
The secret to this restaurant-style stuffed chicken breast lies in the balance of flavors and the
method of preparation. The creamy cheese filling, enriched with the tangy sweetness of sun-dried fruits
Tomatoes and the earthy note of spinach pair perfectly with tender chicken. Brown the
The chicken binds the flavors together and ensures a moist, juicy interior, while the simple cream sauce adds a touch
extra layer of richness and elegance to the dish.
This stuffed chicken breast isn’t just a meal; it’s a celebration of flavors that transforms an everyday dinner.
on a special occasion. Whether you are looking to impress your guests or enjoy a gourmet meal at
At home, this recipe promises restaurant-quality results that are sure to satisfy.
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