Creamy Corn and Spinach Stuffed Chicken Breast

A juicy chicken breast stuffed with a creamy corn and spinach filling, baked to perfection. This dish combines sweetness from corn with a touch of garlic and cheese for a comforting meal.

Steps

1. Preheat oven to 375°F (190°C). 2. In a small bowl, mix corn, spinach, cream cheese, Parmesan, and minced garlic until well combined. Season with salt and pepper. 3. Butterfly the chicken breast by slicing it horizontally, being careful not to cut all the way through. 4. Stuff the filling into the chicken breast and secure with toothpicks if needed. 5. Heat olive oil in an oven-safe skillet over medium heat. 6. Sear the chicken for 3 minutes on each side until golden brown. 7. Transfer the skillet to the oven and bake for 15-20 minutes or until chicken is cooked through. 8. Remove toothpicks, let rest for 5 minutes, then serve.

1 boneless, skinless chicken breast (about 150g) 1/2 cup fresh corn kernels (or frozen, thawed) 1/2 cup fresh spinach, chopped 2 tbsp cream cheese 1 clove garlic, minced 1 tbsp grated Parmesan cheese 1 tsp olive oil Salt and pepper to taste