Stuffed Hen Breast – WellPlated.com

Hen breast is having a second, and that second is Stuffed Hen Breast. Lean hen breast with a creamy, tacky, and herby spinach filling tucked inside, it’s surprisingly straightforward to make and can immediately improve your evening.

Boneless, skinless hen breast is an interesting lower of meat as a result of it’s wholesome and extensively accepted by even choosy eaters (particularly if it’s Bacon Wrapped Hen Breast or Pecan Crusted Hen).

It may also be dry and a complete snooze fest.

Three strategies to prepare dinner a juicy hen breast that’s NOT DRY are brining (like on this Baked Hen Breast), marinading (like this Hen Marinade), and stuffing (ahem, this tasty recipe proper right here!).

I particularly love stuffing hen breast.

(I exploit the identical trick in Stuffed Pork Tenderloin, Stuffed Salmon, and Stuffed Pork Chops.)

• The filling insulates and flavors an in any other case pretty bland lower of meat.
• It provides you a lot scrumptious potentialities in your weeknight dinner.

The Greatest Stuffed Hen Breast

You may stuff boneless skinless hen breasts with any mixture of cheese, sautéed greens (broccoli, spinach, and tomatoes all work nicely), herbs, and even meat in case you like.

This Greek-meets-Italy feta, spinach, and Parmesan recipe is easy, tastes contemporary, and is the perfect stuffed hen breast I’ve ever had.

Along with being extremely tasty, the very concept of a tacky filling ready inside every bit turns it into a gift in your plate (identical to the ham and white cheddar cheese stuffed Baked Hen Cordon Bleu!).

What additionally makes this recipe particularly good is searing the hen breasts on the range earlier than ending them within the oven.

Searing provides the hen a golden, calmly crisp outdoors, a extra sturdy taste, and it jump-starts the melty filling.

How you can Make Stuffed Hen Breast with Cheese

Stuffing hen breast sounds tough, but it surely isn’t!

You narrow a small pocket within the hen with a pointy knife (I like to position my hand on to so I can really feel the place the knife is), tuck within the filling along with your fingers or a small spoon, then safe it with toothpicks.

For this filling, I took unfastened inspiration from spanakopita and used feta cheese. Its creamy texture and salty contact had been good.

For a extra delicate choice, strive mozzarella cheese stuffed hen, or one of many beneath options.

The Components

• Hen Breast. Authorized by adults and children alike. It’s a protein-packed, tender clean canvas that’s very best for pairing with a variety of flavors (like these within the stuffing).
• Child Spinach. Wealthy in fiber, calcium, and nutritional vitamins, contemporary spinach is an extremely nutritious addition to the stuffing. Its delicate taste makes it kid-friendly. Love and need extra spinach? Take a look at my Sautéed Spinach.
• Shallot. Onion’s milder cousin, it builds an fragrant filling base.
• Spices. Dried sage, dried oregano, pepper, and nutmeg pump up the flavour in our stuffing and provides it depth. When you’ve got contemporary herbs like parsley, rosemary, or thyme, be happy so as to add them too.
• Feta. Salty, tangy, tacky goodness that pairs superbly with the opposite flavors within the stuffing.

• Parmesan. The opposite can’t-miss, crowd-pleasing tacky part in our stuffing.
• Walnuts. Walnuts add a spectacular nuttiness that offers the filling a gourmand style you’ll really feel happy with your self for cooking.
• Butter. Helps create a scrumptious sear on the hen breasts and provides wealthy taste.
• Lemon. Provides fantastic brightness and acidity to the hen.

The Instructions

1. Minimize slits within the hen breasts. Dry the hen and sprinkle salt excessive.

2. Saute the shallot on the stove-top.

3. Stir within the spinach. Take away the skillet from the warmth.

4. Add the walnuts and cheeses (no must put them in a separate bowl).

5. Use your fingers or small spoon to position the stuffing combination into the hen breast pockets.

6. Seal the openings with toothpicks.

7. Sear the hen with butter within the skillet over medium-high warmth. Bake stuffed hen breast at 425 levels F for 12 to fifteen minutes. Switch the hen to a plate and let relaxation (the interior temperature of the thickest a part of the hen must be 165 levels F). End with lemon juice and ENJOY!

Storage Suggestions

• To Retailer. Refrigerate hen in an hermetic storage container for as much as 3 days.
• To Reheat. Rewarm hen in a baking dish within the oven at 350 levels F.
• To Freeze. Stuffed hen breast might be frozen in an hermetic freezer-safe storage container for as much as 3 months. Let thaw in a single day within the fridge earlier than reheating.

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This baked stuffed hen breast is a little bit of mealtime magic.

Should you strive it, I’d love to listen to what you assume within the feedback beneath!

Stuffed Hen Breast Video

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• 4 6-to 8-ounce boneless, skinless hen breasts about 1 1/2 to 2 kilos
• 1 1/4 teaspoons kosher salt divided
• 2 tablespoons further virgin olive oil
• 5 ounces child spinach
• 1 medium shallot finely chopped
• 1/2 teaspoon dried rubbed sage
• 1/2 teaspoon dried oregano
• 1/4 teaspoon floor black pepper
• Pinch floor nutmeg
• 2 cloves garlic minced (about 2 teaspoons)
• 2/3 cup crumbled feta cheese
• 2 tablespoons finely chopped walnuts
• 1 tablespoon grated Parmesan cheese
• 2 tablespoons unsalted butter
• 1 lemon lower into wedges

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• Place a rack within the heart of the oven and preheat the oven to 425 levels F.

• Minimize pockets within the hen breasts: Place a chopping board on the counter, ensuring that it’s steadily in place and does not slide round (whether it is slipping, place a moist paper towel beneath). Lay a breast on the chopping board and press your hand on high to carry it into place. Insert the tip of a pointy chef’s knife into the middle of the thickest a part of the breast. First, lower a slit that’s 4 inches extensive within the thickest half (depart the skinny finish uncut). Then, use the knife to make the opening deeper, chopping 3/4 of the way in which by the breast in direction of the opposite aspect. Don’t lower right through. Repeat with the remaining breasts. With paper towels, pat the hen dry, then sprinkle the outsides with 3/4 kosher salt.

• In a big, oven-safe, non-stick skillet, warmth the olive oil over medium-low warmth. Add the shallot and prepare dinner till starting to melt, about 3 minutes. Alter the warmth as wanted in order that the shallot softens however doesn’t burn.

• Stir within the sage, oregano, pepper, nutmeg, remaining 1/2 teaspoon salt, and final the garlic. Cook dinner, stirring continuously, till aromatic, 30 seconds to 1 minute.

• Add the spinach just a few handfuls at a time, stirring till it wilts. Take away from the warmth.

• Stir within the feta, walnuts, and Parmesan.

• Stuff the filling contained in the breast, dividing it evenly between every.

• Safe the opening with toothpicks, threading the toothpicks in order that they’re parallel to the counter (you will want 1 or 2 toothpicks per breast).

• With paper towels, rigorously wipe out the skillet and return it to medium warmth. Add the butter.

• As soon as the butter melts, add the hen (watch out to decrease it into the pan away from you) and sear on all sides for two to three minutes, till mild golden.

• Switch the skillet to the oven and bake for 12 to fifteen minutes, till the hen registers 165 levels F on an immediate learn thermometer. Switch to a plate, cowl and let relaxation 5 minutes earlier than serving. Get pleasure from, with a squeeze of contemporary lemon excessive.

• TO STORE: Refrigerate hen in an hermetic storage container for as much as 3 days.
• TO REHEAT: Rewarm hen in a baking dish within the oven at 350 levels F.
• TO FREEZE: Freeze leftovers in an hermetic freezer-safe storage container for as much as 3 months. Let thaw in a single day within the fridge earlier than reheating.

Serving: 1(of 4)Energy: 434kcalCarbohydrates: 7gProtein: 43gFats: 26gSaturated Fats: 10gTrans Fats: 1gLdl cholesterol: 147mgPotassium: 937mgFiber: 2gSugar: 3gVitamin A: 3678IUVitamin C: 27mgCalcium: 205mgIron: 2mg

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