Prep Time: 20 mins

Cooking Time: 1 hour

Total Time: 1 hour 20 mins

3lbs Chicken Breast with the bone in

1 1/2 tsp Chicken Seasoning

1 1/2 tsp Black Pepper

1 1/2 tsp All Purpose Seasoning

1 1/12 tsp Garlic Powder

1 tsp Paprika

1 tsp Sazon Seasoning

1 tsp Salt

Oil

4 sprigs of Thyme

Kitchen twine (Optional)

For the Stuffing:

 Cream Cheese

Spinach

Sun-dried Tomatoes

Gouda Cheese ( cut into small blocks)

Parmesan Cheese (grated)

Directions:

Clean meat of any excess fat or flappy skin. Wash meat using a little Vinegar and cool water (optional).

Cut a deep pocket in the side of the Chicken Breast with a sharp knife. You will need to be able to fit all of your stuffing so ensure that It is deep enough.  Pat Chicken dry of any excess water including the inside and all over.

In a bowl mix together all of your dry seasonings  and set aside. Prep your stuffings also by shredding the Spinach, cut the cheese however you prefer-I suggest using Shredded and blocks of Cheese for both Cheeses and cutting the Sun-dried tomatoes in large cubes or your desired shape. Add your desired amount of Cream Cheese to a bowl with all ingredients listed under “Stuffing” and combine them evenly. Set aside.

Drizzle some oil all over your Chicken Breast including the pocket that you created for the stuffing. The oil is going to help the seasonings to marinate and spread easily.

Sprinkle your dry seasoning mix all over your Chicken ensuring that you get up under the skin, into any crevices and also the pocket created for your stuffing. If you have some time you can allow your Chicken to marinate for about 4 hours or overnight for maximum flavors.

Once The Chicken has been fully marinated now it's time for the stuffing. 

Preheat your oven to 400 degrees.

If you have a green seasoning or fresh blend at home you can line the inside/pocket of the chicken with it for some extra flavor before stuffing it. I have an ingredient list for my Fresh Blend listed under most of my Youtube videos  (Youtube Channel: Londoncookss) and the instructions on how I make it can be found in my ecookbook, Spice is Life.

You can also feel free to change up the stuffing ingredients and use your choice of items. You can combine all ingredients for the stuffing in a bowl or you can stuff them in any order, but no matter what you do ensure that your Cheese is stuffed deep into the pocket as it will become bubbly and start melting all over the place once the Chicken starts baking. 

Tie Chicken using Kitchen twine to ensure that stuffing stays in place once it starts baking. 

Garnish the chicken with the Thyme and place in oven to bake for 50 mins uncovered, on a line baking tray/dish, or until the internal temperature reads 160 degrees when a thermometer has been inserted in the thickest part. You can also pan sear the chicken oven a medium high heat and with enough oil to grease a skillet before placing it in the oven to bake. You will only need to sear it for about 5 mins per side. Doing this will help to give it a nice color once done. It is totally up to you!

Be sure to baste Chicken with its own juices every 30 mins until its done. This will ensure that the Chicken stays nice and juicy and will help to give it a beautiful color once done.

When the Chicken is done allow it to rest for about 20 mins before cutting into it. This will allow for for the moisture to redistribute back though the meat and keep it nice and juicy.

Serve with some gravy and your favorite sides.

Enjoy!