Spinach and Cheese Stuffed Chicken Breast
Protein·beginner

Spinach and Cheese Stuffed Chicken Breast

Yield
Prep
Total
2 stuffed breasts
5m
23m
Spray SurfaceKid-FriendlyMeal-Prep
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Stuffing chicken breasts keeps them juicy and adds extra flavor. This version is loaded with spinach, cream cheese, and mozzarella for a comforting, cheesy filling. The recipe includes tips for preventing leaks, along with full air frying directions.

Ingredients

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Season it upThis variation is self-seasoned — Season the outside with Tuscan Sun after stuffing.

Steps

  1. 01Cut a horizontal pocket into the thick side of each breast. Slice deep but don't cut all the way through. You're making a pouch.
  2. 02Mix the spinach, cream cheese, mozzarella, garlic, salt, and pepper.
  3. 03Stuff each breast with half the mixture. Don't overfill or it leaks during cooking.
  4. 04Secure the opening with 1 to 2 toothpicks.
  5. 05Season the outside with salt and pepper. Spray with oil.
  6. 06Ready for the air fryer. These take 3 to 4 minutes longer than plain breasts because of the cold filling inside.
  7. 07Remove toothpicks before serving. Check internal temp: 165°F at the thickest point, not in the filling.
Squeeze the spinach dry. Then squeeze again. This is the quiche lesson all over again. Wet spinach turns the cream cheese into a runny soup that leaks out of the pocket and burns on the basket. Three squeezes, every time.
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How to Air Fry It

Temp
Cook
Prep
Flip?
375°F
18m
5m
Yes
  1. 01Preheat the air fryer to 375°F (190°C).
  2. 02Season the chicken breast with the Tuscan Sun or Garlic Parmesan seasoning.
  3. 03Lightly spray the air fryer basket and the chicken breast with oil.
  4. 04Place the chicken in the basket and cook at 375°F (190°C) for 18 minutes.
  5. 05Flip the chicken breast halfway through the cooking time.
  6. 06Check for doneness and serve immediately.

Lightly spray the basket or tray before cooking.

Recipe Notes

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Season it up

1 / 2

Pairs well

Meal Prep

Stores 4 days refrigerated. Slice before storing for faster reheating. Reheat at 350°F (175°C) for 3-4 minutes. Avoid over-reheating or it dries out fast.

Discussion

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