A delicious new take on an old favorite. The fry bread is what sets it apart. It’s an often made request at my home. With the exception of the fry bread, I prepare everything in advance and only reheat it while serving. You may also top with any other taco toppings you choose, including onion, sour cream, or guacamole. Dessert can be made with leftover fried bread; simply sprinkle it with sugar, cinnamon, and honey.
| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Total Time: | 1 hr |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 teaspoon butter, or as needed
- 2 ½ cups shredded mozzarella, divided
- ¼ cup grated Parmesan cheese
- 1 (8 ounce) package fresh spinach, chopped
- ½ (8 ounce) package cream cheese, at room temperature
- ½ teaspoon garlic powder
- 4 (6 ounce) skinless, boneless chicken breast halves
- 1 pinch lemon-pepper seasoning, or to taste
- 2 medium tomatoes, thinly sliced
- 2 tablespoons balsamic vinaigrette dressing, or to taste
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Butter a 9×13-inch glass baking pan.
- Combine 1/4 cup mozzarella cheese, Parmesan cheese, chopped spinach, cream cheese, and garlic powder in a medium bowl.
- Slice chicken lengthwise on the side of each breast to make a pocket, being careful not to cut all the way through to the other side. Stuff cheese and spinach mixture into each breast. Secure filling by sealing each pocket with 2 to 3 toothpicks. Season with lemon-pepper seasoning and place in the prepared baking pan.
- Bake in the preheated oven for 30 minutes; it’s okay if some of the cheese and spinach mixture spills out while baking.
- Remove from the oven and top with tomato slices and remaining mozzarella. Drizzle with balsamic vinaigrette and return to the oven. Bake until chicken is cooked through and cheese on top is bubbly and golden, 10 to 15 more minutes.
- Make sure your chicken breasts are large enough to stuff.
- You can use garlic salt in place of garlic powder. And any seasoning of your choice in place of lemon-pepper.
Nutrition Facts
| Calories | 544 kcal |
| Carbohydrate | 8 g |
| Cholesterol | 180 mg |
| Dietary Fiber | 2 g |
| Protein | 59 g |
| Saturated Fat | 16 g |
| Sodium | 881 mg |
| Sugars | 3 g |
| Fat | 30 g |
| Unsaturated Fat | 0 g |
Reviews
This was so delicious and very pretty too! would suggest generously salting and peppering the chicken breast in place of lemon pepper, and maybe searing the breasts before baking for some extra flavor. The filling and cheesy tomatoey topping is delicious! I wilted the spinach as well – I couldn’t fit the fresh spinach in otherwise!