Description
Sheet pan dinner to the rescue with my bone-in stuffed chicken breast with spinach and Gouda cheese. You’ll love this one!
Ingredients
Scale
- 4 bone-in chicken breasts
- 1 package frozen spinach (10 ounce pack)
- 1 package Gouda cheese (7.6 ounce pack)
- 2 teaspoons olive oil
- 1 teaspoon salt, divided
- 1/2 teaspoon pepper, divided
- 1 teaspoon garlic powder, divided
- 1 teaspoon paprika, divided
- Chopped parsley, optional garnish
- Red pepper flakes, optional garnish
For the potatoes
- 4 red bliss potatoes (or Yukon or Russet)
- 1 teaspoon of fresh rosemary, finely diced (2-3 large sprigs)
- 1 1/2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Cut the red potatoes into cubes. Easiest way is to cut them in half, then in half again, then into bite-sized pieces. Put them in a large bowl.
- Pull the rosemary leaves from the stems by running your hand down the stem. Finely dice them and add them to the potato bowl. Add the olive oil, salt and pepper then toss to coat with your hands. Set aside. I also chopped a little extra to sprinkle on the top after they're out of the oven.
- Cut the Gouda cheese into strips about ¼” in thickness. See video.
- The spinach. Be sure to take the spinach out of the freezer the day before to defrost in your refrigerator. Drain the water from the frozen spinach. Two options for this: put in a strainer over a bowl and press with a fork to squeeze the water out, then blot with paper towel. OR, use cheesecloth. I prefer cheesecloth. Cut a large piece, place it in a bowl, add the spinach, then wrap the cheese cloth around the spinach and squeeze out the water until fully drained.
- The chicken. There is one side of the chicken skin that has an access point. Find it and slide your fingers underneath the skin detaching it from the chicken meat. Push through to the other side of the breast, but don’t let your finger poke through to the other side. Do this for all the chicken breasts. My video show this well.
- Start sliding the cheese slices under the chicken skin, then the spinach. You should use all the cheese and all the spinach. Do this for all the chicken breasts.
- Season the chicken with salt, pepper, garlic powder and paprika. Use half the amount listed above for each side (this is why I labeled them “divided”). Add a drop of olive oil to each breast and rub the seasoning all around the chicken. Do this on BOTH sides of the chicken.
- Put the stuffed and seasoned chicken on a large sheet pan with the rosemary potatoes. Cook in a preheated oven at 400 for 50 minutes or until the internal temperature of the chicken is 165 degrees. Turn the potatoes once half-way through. If you want things a little crispier you could broil on high for five minutes at the end. I didn’t do that and mine came out crispy, but everyone’s ovens are different.
- While the chicken is cooking, if you are using the optional parsley garnish now would be a good time to chop that.
Notes
- Depending on the size of your chicken breasts, this meal can potentially feed more than four people. Especially if you also make a side salad which I did.