Imagine a dish so luxurious and mouthwatering that it transforms an ordinary chicken breast into a gourmet masterpiece. Our Stuffed Chicken Breast alla Panna is not just a recipe—it's a culinary journey that promises to elevate your dinner game from mundane to magnificent. With a perfect blend of creamy mozzarella, vibrant spinach, and a decadent cream sauce, this Italian-inspired dish will have your family and guests begging for seconds!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 4 chicken breasts
- 1 cup heavy cream
- 1 cup spinach, chopped
- 1 cup mozzarella cheese, shredded
- 2 cloves garlic, minced
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Prepare the chicken breasts by carefully creating a pocket in each breast using a sharp knife. Make a horizontal cut along the thickest part of the breast, being careful not to cut all the way through.
- In a mixing bowl, combine chopped spinach, minced garlic, and shredded mozzarella cheese. Mix thoroughly to create the stuffing mixture.
- Generously season the inside and outside of each chicken breast with salt and pepper.
- Carefully stuff each chicken breast pocket with the spinach and cheese mixture, ensuring it is evenly distributed and packed gently.
- Close the pocket by pressing the edges together and securing with toothpicks if necessary to prevent the stuffing from falling out.
- Heat olive oil in a large skillet over medium-high heat.
- Carefully place the stuffed chicken breasts in the hot skillet and cook for 6-7 minutes on each side until golden brown and the internal temperature reaches 165°F (74°C).
- Remove the chicken from the skillet and set aside. In the same skillet, pour the heavy cream and simmer for 2-3 minutes, scraping up any browned bits from the bottom of the pan.
- Return the chicken to the skillet and spoon the cream sauce over the breasts, allowing them to heat through for an additional 2 minutes.
- Remove toothpicks, plate the chicken, and drizzle with the remaining cream sauce before serving.
Tips
- Use a sharp knife and steady hand when creating the chicken breast pocket to ensure even stuffing and prevent tearing.
- For the most flavorful result, use freshly shredded mozzarella instead of pre-packaged cheese.
- Ensure your chicken reaches the safe internal temperature of 165°F (74°C) to guarantee it's fully cooked.
- Use toothpicks to secure the stuffing, but remember to remove them before serving.
- Let the chicken rest for a few minutes after cooking to help retain its juices and ensure maximum tenderness.
- If the cream sauce is too thin, you can thicken it by simmering a bit longer or adding a small amount of cornstarch.
- For a golden, crispy exterior, pat the chicken dry with paper towels before seasoning and cooking.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 3g
Protein: 45g
Fat: 32g
Saturated Fat: 18g
Cholesterol: 160mg
