A delightful twist on stuffed chicken, featuring a creamy spinach filling wrapped in tender chicken breasts.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking and the right texture.
Using a sharp knife, carefully slice each chicken breast horizontally to create a pocket.
Be cautious not to cut through the chicken completely.
In a saucepan, combine the spinach, cream cheese, minced garlic, salt, and pepper. Cook over medium heat until the spinach wilts and the mixture is well combined.
Stir constantly to prevent the cheese from sticking to the pan.
Stuff each chicken breast with the spinach mixture and secure with toothpicks if necessary.
Do not overfill to avoid the filling spilling out during baking.
Place the stuffed chicken breasts in a baking dish and sprinkle shredded cheddar cheese on top.
Use a non-stick baking dish or line it with parchment paper for easy cleanup.
Bake in the preheated oven for 30-35 minutes, or until the chicken is fully cooked and the cheese is bubbly and golden.
Check the internal temperature of the chicken to ensure it reaches 165°F (74°C).
Serve the chicken rolls hot, garnished with fresh herbs if desired.
Pair with a side of roasted vegetables or a fresh salad for a complete meal.
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