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Gorgonzola and Spinach Stuffed Chicken Breasts

This is how you do baked chicken. All of the yummy, creamy stuffing keeps the chicken super moist, juicy, and downright heavenly. You’ll actually forget you are eating boneless, skinless chicken breasts.

This dish was so easy. We cooked up sliced onion and minced garlic in olive oil until fragrant. Then we added some fresh spinach and sauteed it down. We added the spinach, onion, garlic mixture to about 1/3 cup of sour cream and crumbled in gorgonzola (we maybe used 1/6 cup or so) and mixed well. Dustin made a slit in some boneless, skinless chicken breasts and we added our filling (we definitely had enough for a least three if not more, well-stuffed chicken breasts) before sticking a couple of toothpicks through the chicken to secure everything.

The chicken was baked in the oven at 375° for 35 minutes and came out of the oven looking just right.

I must say, stuffing baked chicken really takes it from a blah, boring dish, to something you could find at a nice restaurant.

Tip of the hat to Worst Cooks in America for teaching us that stuffed meats should be stuffed before going in the oven instead of slicing the meat open after baking and then searing the opening on a pan for a few seconds to close it up ER style :)



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