Spinach and Pareve Cheese Stuffed Chicken Breast
A succulent and elegant chicken dinner featuring a savory, creamy spinach filling made with plant-based alternatives for a perfect kosher meal.
Ingredients
- •4 boneless, skinless chicken breasts
- •2 cups fresh baby spinach, chopped
- •1/2 cup plant-based cream cheese
- •2 cloves garlic, minced
- •1/4 teaspoon onion powder
- •1/2 teaspoon kosher salt
- •1/4 teaspoon black pepper
- •2 tablespoons extra virgin olive oil
- •1 teaspoon paprika
Instructions
- 1
Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
- 2
In a medium bowl, combine the chopped spinach, plant-based cream cheese, minced garlic, onion powder, and a pinch of salt and pepper until well mixed.
- 3
Using a sharp knife, cut a horizontal pocket into the thickest part of each chicken breast, being careful not to cut all the way through to the other side.
- 4
Stuff each chicken breast pocket generously with the spinach and cheese mixture, then secure the opening with toothpicks if necessary.
- 5
Rub the outside of the chicken breasts with olive oil and sprinkle with the remaining salt, pepper, and paprika.
- 6
Place the chicken in the prepared baking dish and bake for 25 to 30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- 7
Remove the toothpicks before serving and let the chicken rest for 5 minutes to lock in the juices.
💡 Chef tips
- Ensure the spinach is thoroughly dried after washing so the filling doesn't become watery during baking.
- If you want a golden crust, sear the chicken in a hot pan with oil for 2 minutes per side before transferring to the oven.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
✅ How it should turn out
The chicken should be golden and juicy on the outside, with a warm, savory, and creamy spinach center that provides a delicious contrast in textures.