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A close-up of a serving of creamy, cheesy spinach and ricotta stuffed pasta being lifted from a baking dish with a spatula. The top is golden brown and bubbly.

EASY Cheesy Baked Chicken

Melissa Jo
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Ingredients
  

  • 3 chicken breasts butterflied cut in half lengthwise
  • 8 oz. of cream cheese softened
  • 1/2 tbsp. of Tony's Creole seasoning
  • 1 tbsp. of Italian Seasoning
  • 2 tbsp. of sun-dried tomatoes julienned and squeezed dry
  • 1 cup of baby spinach rough chopped
  • 2 cups of shredded mozzarella cheese
  • 2-3 tbsp. of grated Pecorino Romano cheese
  • 1 tsp of each: salt and pepper

Instructions
 

  • Preheat the oven to 400 degrees F.
  • Butterfly the chicken breasts by cutting them in half lengthwise. Make sure the chicken is room temperature and patted dry of any moisture before preparing this dish.
  • Place the chicken in a greased baking dish and season with salt & pepper.
  • In a mixing bowl combine the cream cheese, Tony's creole seasoning, Italian seasoning, spinach, & sundried tomatoes. Mix until combined.
  • Spread the cream cheese mixture over the chicken breasts as evenly as you can.
  • Top with mozzarella and Pecorino Romano cheese and cracked black pepper.
  • Bake at 400 degrees F. for 30 minutes in a preheated oven.
  • ENJOY!

Notes

  • No need to pound the chicken for this dish; just simply butterfly the chicken breasts and lay them in a baking dish. Easy!
  • Always make sure the chicken (or any protein for that matter) is room temperature and patted dry of any moisture before cooking or baking.
The BEST cajun seasoning needed in this recipe: https://amzn.to/3GXXRiW
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