Pollo relleno de espinacas y alcachofas

Ingredientes

• 4 boneless, skinless chicken breasts (6-8 ounces each)
• 2 tablespoons olive oil
• 1 teaspoon salt, divided
• 1/2 teaspoon black pepper, divided
• 1 teaspoon garlic powder
• 4 ounces block-style cream cheese, softened
• 5 ounces frozen chopped spinach, thawed and squeezed completely dry
• 2 cloves garlic, freshly minced
• 1/4 cup freshly grated Parmesan cheese
• 1/4 cup shredded low-moisture mozzarella cheese

Preparación

1. 1

   Preheat your oven to 400°F (200°C). In a medium bowl, combine the softened cream cheese, squeezed-dry spinach, chopped artichoke hearts, minced garlic, grated Parmesan, and shredded mozzarella. Mix with a spatula until well combined. Season the filling with a pinch of salt and pepper.

2. 2

   Place a chicken breast flat on a cutting board. Hold a sharp knife parallel to the board and slice horizontally into the thickest part of the breast, stopping about a half-inch from the other side to create a pocket. Repeat with the remaining chicken breasts.

3. 3

   Open each chicken breast like a book. Generously season the inside and outside of all chicken breasts with salt, pepper, and garlic powder.

4. 4

   Divide the spinach and artichoke mixture evenly among the four chicken breasts, spooning it into each pocket. Fold the top half of the chicken over the filling to close. Secure the opening with toothpicks if necessary to prevent the filling from escaping.

5. 5

   Heat the olive oil in a large, oven-safe skillet over medium-high heat. Once the oil is shimmering, carefully place the stuffed chicken breasts in the skillet. Sear for 3-4 minutes per side, until a deep golden-brown crust forms.

6. 6

   Transfer the entire skillet to the preheated oven. Bake for 15-20 minutes, or until the chicken is cooked through and an instant-read thermometer inserted into the thickest part of the chicken registers 165°F (74°C).

7. 7

   Remove the chicken from the oven and transfer it to a clean cutting board. Let it rest for 5-10 minutes before serving. This allows the juices to redistribute, ensuring a moist result. Remove any toothpicks before slicing and serving.