Ingredients
- 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
- 1 cup shredded fontina cheese
- 2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
- 2 teaspoons grated lemon zest
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt, divided
- 1/8 teaspoon ground nutmeg
- 4 (8-ounce) boneless, skinless chicken breasts
- 1/4 teaspoon ground pepper
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon lemon juice, plus wedges for serving
Directions
- Preheat oven to 425°F. Stir spinach, fontina, parsley, lemon zest, garlic powder, onion powder, 1/2 teaspoon salt and nutmeg together in a medium bowl until combined.
- Cut a horizontal slit most of the way through the thickest portion of each chicken breast to form a pocket. Sprinkle the chicken evenly on both sides with pepper and the remaining 1/2 teaspoon salt. Stuff each pocket with about 1/2 cup spinach mixture. Secure the pocket using wooden picks around the edges, making sure the spinach mixture is completely enclosed.
- Heat oil in a large ovenproof skillet over medium-high heat. Arrange the stuffed chicken breasts top-sides down in the pan; cook, undisturbed, until golden, about 4 minutes. Carefully flip the chicken and transfer the pan to the oven.
- Bake until an instant-read thermometer inserted into the thickest parts registers 165°F, 15 to 18 minutes. Let rest for 5 minutes. Remove the wooden picks. Cut each breast in half crosswise; transfer to a platter and drizzle with lemon juice. Garnish with parsley and serve with lemon wedges, if desired. (Eatingwell)
