liam atherton

Spinach Stuffed Chicken Breasts Servings: 4 Prep: 15 minutes Cook: 25–30 minutes Total: ~45 minutes Ingredients Chicken 4 boneless, skinless chicken breasts (6–7 oz each) 1 tsp kosher salt 1/2 tsp black pepper 1 tsp garlic powder 1 tsp Italian seasoning (or 1/2 tsp oregano + 1/2 tsp basil) 1–2 tbsp olive oil Filling 1 tbsp olive oil or butter 2 cloves garlic, minced 5 oz fresh baby spinach (or 1 cup well‑drained frozen) 4 oz cream cheese, softened 1/2 cup shredded mozzarella (or provolone) 1/4 cup grated Parmesan 2 tbsp chopped parsley (or 1 tsp dried) 1/4 tsp red pepper flakes (optional) 1/4 tsp kosher salt + a few grinds pepper Zest of 1/2 lemon (optional, bright) Butter baste (optional but great) 1 tbsp butter, melted 1 tbsp lemon juice Instructions Make the filling Heat 1 tbsp oil/butter in a skillet (med). Add garlic 30 sec. Add spinach; sauté 1–2 min until wilted. Chop, squeeze out excess liquid. Mix spinach with cream cheese, mozzarella, Parmesan, parsley, flakes, lemon zest, 1/4 tsp salt, and pepper until smooth. Prep the chicken Preheat oven to 400°F (204°C). Lightly oil a baking dish. Pat chicken dry. With a sharp knife, cut a deep pocket in the thick side of each breast (don’t cut through). Combine salt, pepper, garlic powder, and Italian seasoning; season outside and inside the pockets. Stuff and secure Divide filling among the breasts, pushing it deep into the pockets. Secure the opening with 2–3 toothpicks placed crosswise. Sear (for color) and bake Heat 1–2 tbsp olive oil in an oven‑safe skillet over medium‑high. Sear chicken 2 minutes per side until lightly golden. Transfer to the baking dish (or keep in the skillet) and bake 15–20 minutes, until the thickest part reads 165°F/74°C. Rest 5 minutes; remove toothpicks. Optional butter baste Stir melted butter with lemon juice; spoon over the chicken. Sprinkle with extra parsley. Serve with Roasted potatoes or rice pilaf Garlic green beans/asparagus A simple salad Tips and swaps Prevent leaks: really squeeze spinach dry; keep filling 1/2 inch from the pocket edge; use toothpicks. Air fryer: 375°F (190°C) for 14–18 minutes, flipping once, to 165°F. Variations: add chopped sun‑dried tomatoes or artichokes; swap mozzarella for fontina/provolone; lay a slice of provolone over each breast for the gooey look in the last 3–4 minutes. Quick pan sauce: After baking, remove chicken. To the hot skillet add 1/2 cup chicken broth; simmer 1 min. Stir in 1/4 cup cream and 1 tsp Dijon; reduce to coat a spoon. Salt/pepper to taste and spoon over slices.