Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup cooked wild rice
- 1/2 cup cream cheese, softened
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/2 cup spinach, chopped
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 cup chicken broth
- Fresh parsley for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- In a bowl, mix together cooked wild rice, cream cheese, mozzarella, Parmesan, spinach, garlic, Italian seasoning, salt, and pepper until well combined.
- Using a sharp knife, create a pocket in each chicken breast by slicing horizontally without cutting all the way through.
- Stuff each chicken breast with the rice mixture, using toothpicks to secure the opening if necessary.
- In a large oven-safe skillet, heat olive oil over medium-high heat. Sear each stuffed chicken breast for 3-4 minutes on each side until golden brown.
- Pour chicken broth into the skillet and bring to a simmer. Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 74°C).
- Remove from the oven and let rest for 5 minutes before slicing.
- Serve the stuffed chicken breasts over a bed of wild rice pilaf, garnished with fresh parsley.
Notes
- For added flavor, marinate the chicken breasts in olive oil and herbs for a few hours before stuffing.
- Feel free to substitute the wild rice with quinoa or brown rice if desired.
- Leftover stuffed chicken can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 450
- Sugar: 1
- Sodium: 500
- Fat: 25
- Carbohydrates: 15
- Fiber: 2
- Protein: 40
Keywords: stuffed chicken breast, baked chicken recipe, wild rice pilaf, easy chicken dinner, healthy stuffed chicken