Ingredients
4
4 servings
- •1 teaspoon butter, or as needed
- •2 ½ cups shredded mozzarella, divided
- •¼ cup grated Parmesan cheese
- •1 (8 ounce) package fresh spinach, chopped
- •½ (8 ounce) package cream cheese, at room temperature
- •½ teaspoon garlic powder
- •4 (6 ounce) skinless, boneless chicken breast halves
- •1 pinch lemon-pepper seasoning, or to taste
- •2 medium tomatoes, thinly sliced
- •2 tablespoons balsamic vinaigrette dressing, or to taste
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Butter a 9x13-inch glass baking pan.
- Combine 1/4 cup mozzarella cheese, Parmesan cheese, chopped spinach, cream cheese, and garlic powder in a medium bowl.
- Slice chicken lengthwise on the side of each breast to make a pocket, being careful not to cut all the way through to the other side. Stuff cheese and spinach mixture into each breast. Secure filling by sealing each pocket with 2 to 3 toothpicks. Season with lemon-pepper seasoning and place in the prepared baking pan.
- Bake in the preheated oven for 30 minutes; it's okay if some of the cheese and spinach mixture spills out while baking.
- Remove from the oven and top with tomato slices and remaining mozzarella. Drizzle with balsamic vinaigrette and return to the oven. Bake until chicken is cooked through and cheese on top is bubbly and golden, 10 to 15 more minutes.
Nutritional Facts
Per 4 servings
- Calories: 544
- Carbohydrate: 8g
- Fat: 30g
- Fiber: 2g
- Protein: 59g
- Sugar: 3g
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