Spinach and Cheese Stuffed Chicken Breast
Spray SurfaceKid-FriendlyMeal-Prep
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
- 2 boneless skinless chicken breasts
- 1/4 cup frozen spinach, thawed and squeezed very dry
- 2 oz cream cheese, softened
- 2 tablespoons shredded mozzarella
- 1 clove garlic, minced
- Salt and pepper
- Oil spray
- Toothpicks
Season it upThis variation is self-seasoned — Season the outside with Tuscan Sun after stuffing.
Steps
- 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.
- 02Mix the spinach, cream cheese, mozzarella, garlic, salt, and pepper.
- 03Stuff each breast with half the mixture. Don't overfill or it leaks during cooking.
- 04Secure the opening with 1 to 2 toothpicks.
- 05Season the outside with salt and pepper. Spray with oil.
- 06Ready for the air fryer. These take 3 to 4 minutes longer than plain breasts because of the cold filling inside.
- 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
- 01Preheat the air fryer to 375°F (190°C).
- 02Season the chicken breast with the Tuscan Sun or Garlic Parmesan seasoning.
- 03Lightly spray the air fryer basket and the chicken breast with oil.
- 04Place the chicken in the basket and cook at 375°F (190°C) for 18 minutes.
- 05Flip the chicken breast halfway through the cooking time.
- 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.
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