Ingredients
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- 4 oz. frozen spinach, thawed
- 1/2 cup cream cheese, room temperature
- 1/3 cup grated Parmesan cheese
- 1 Tbsp. lemon juice
- 1/4 tsp. garlic powder
- 1/4 tsp. onion powder
- 1/2 tsp. salt, divided
- 1/2 tsp. pepper, divided
- 4 (1 oz.) slices Swiss cheese
- 4 (6-7 oz.) boneless skinless chicken breasts
- 1/2 cup panko bread crumbs
- 1 tsp. olive oil
Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment paper or a silicone mat.
- Meanwhile, squeeze as much liquid as you can out of the thawed frozen spinach. In a medium bowl, mix the squeezed spinach, cream cheese, Parmesan cheese, lemon juice, garlic powder, onion powder, 1/4 teaspoon of the salt, and 1/4 teaspoon of the pepper.
- Cut each piece of chicken almost in half thickness-wise, so it’ll open like a book. Arrange one slice of cheese on one side of each opened piece of chicken (cut or fold the cheese to fit). Spread the cream cheese mixture on top.
- Fold the chicken breasts closed and arrange on the prepared baking sheet. Sprinkle with the remaining 1/4 teaspoon of salt and 1/4 teaspoon of pepper.
- In a small bowl, combine the bread crumbs and oil. Sprinkle the mixture on top of the chicken.
- Bake until the chicken is cooked through to 165°F on an instant read thermometer and the bread crumbs are browned, 20 to 25 minutes.
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