Spinach and Pareve Cheese Stuffed Chicken Breast
A succulent, herb-infused chicken breast stuffed with a savory spinach and plant-based cream cheese mixture for a sophisticated yet easy dinner.
Ingredients
- •4 boneless, skinless chicken breasts
- •2 cups fresh baby spinach, finely chopped
- •1/2 cup plant-based cream cheese (dairy-free)
- •2 cloves garlic, minced
- •1/4 cup nutritional yeast or vegan parmesan alternative
- •1 tablespoon olive oil
- •1 teaspoon dried oregano
- •1/2 teaspoon paprika
- •Salt and black pepper to taste
- •1 tablespoon fresh parsley, chopped
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, nutritional yeast, and fresh parsley until well incorporated.
- 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 evenly with the spinach and cream cheese mixture, then secure the opening with toothpicks if necessary.
- 5
Rub the outside of the chicken breasts with olive oil and season generously with salt, pepper, oregano, and paprika.
- 6
Place the chicken in the prepared baking dish and bake for 25-30 minutes, or until the chicken 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 patted dry after washing to prevent the filling from becoming too watery during baking.
- For a golden crust, you can sear the chicken in a pan for 2 minutes per side before transferring it to the oven.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently in the oven.
✅ How it should turn out
The chicken should be golden-brown on the outside and incredibly tender, revealing a creamy, savory spinach center that smells fragrant with garlic and herbs.