Stuffed Chicken Breasts

Instructions:

1. Prepare the Chicken:
Preheat your oven to 375°F (190°C).
Use a sharp knife to reduce a pocket into every fowl breast, being cautious no longer to reduce all the way through.
Season the inner of every pocket with salt and pepper.
Stuff every fowl breast with two slices of mozzarella cheese.
2. Make the Creamy Garlic Sauce:
In a skillet, warmness olive oil and butter over medium heat.
Add minced garlic and sauté till fragrant, about 1 minute.
Sprinkle flour over the garlic and stir to combine, cooking for an extra minute.
Slowly pour in the heavy cream and poultry broth, stirring continuously to stop lumps.
Simmer the sauce till it thickens, about 3-4 minutes. Season with salt and pepper to taste.
3. Prepare the Spinach Filling:
If the usage of clean spinach, sauté it in a separate pan till wilted. If the usage of frozen spinach, thaw and squeeze out any extra moisture.
Mix the cooked spinach with grated Parmesan cheese, salt, and pepper.
4. Assemble and Bake:
Spoon the spinach filling into the pockets of the stuffed rooster breasts.
Place the stuffed poultry breasts in a baking dish and pour the creamy garlic sauce over the top.
Bake in the preheated oven for 25-30 minutes, or till the poultry is cooked via and the cheese is bubbly and golden.

Cook Notes and Variations:

Add More Flavor: Enhance the taste of the creamy garlic sauce by way of including herbs such as thyme, rosemary, or parsley.
Change Up the Cheese: Feel free to scan with extraordinary kinds of cheese for the filling, such as feta, goat cheese, or smoked Gouda.
Make it Gluten-Free: Substitute gluten-free flour for the all-purpose flour in the creamy garlic sauce to make this recipe gluten-free.

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