Spinach and Gruyère Stuffed Chicken Breasts

 

I've been toying with this idea for a recipe for some time.  I recently underwent shoulder surgery and that's given me some down time to work on recipes in my head at least.  Fortunately, this one turned out so well that I would recommend printing or bookmarking this recipe.  Talk about an impressive dish for company!  I served the chicken with a wild rice mix, corn on the cob and yeast rolls.  It was a delicious meal.

If you can't find the Garden Vegetable variety of cream cheese, the regular will work fine.  If Gruyère isn't available, you can substitute shredded Swiss cheese.

I recommend refrigerating the filling mixture for 20 - 30 minutes before stuffing the chicken breasts.  If some of the cheese oozes out during cooking, let the chicken rest for 5 minutes or so.  That will allow you to serve more easily.

4 - 6 chicken breasts (as close in size as possible)

1 - 2 T. olive oil

1 t. paprika

1/2 t. salt, divided

1/4 t. granulated garlic

1/4 t. onion powder

4 oz. Philadelphia Cream Cheese Garden Vegetable flavor

1/4 cup grated Parmesan

1/4 cup shredded Gruyère 

1 - 2 cups shredded fresh spinach

1 t. minced garlic

a few shakes of dried red pepper flakes (optional)

Preheat oven to 375 degrees F.  Spray a 9 x 13 baking dish with non-stick spray.

Very carefully, with a sharp paring knife, cut a "pocket" into the side of each chicken breast and place into baking dish.  Brush with olive oil.

In a small bowl, combine the paprika, 1/4 t. salt, granulated garlic, and onion powder.  Set aside.

In a medium bowl, combine the remaining ingredients.  Carefully spoon the filling evenly into the pocket you've cut into the chicken breasts.  

Brush the chicken with the olive oil and sprinkle with the seasoning blend.

Bake, uncovered, for 25 - 30 minutes or until the chicken's internal temperature reaches 180 degrees F.  Let rest 3 - 5 minutes before serving.

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