Spinach and Feta Stuffed Chicken: Pound chicken breasts thin, then fill with a mixture of cooked spinach, crumbled feta cheese, and minced garlic. Roll up the chicken, secure with toothpicks, and bake until cooked through.
Caprese Stuffed Chicken: Cut a pocket in each chicken breast and stuff with sliced tomatoes, fresh mozzarella, and basil leaves. Drizzle with balsamic glaze, season with salt and pepper, and bake until the cheese is melted and bubbly.
Sun-Dried Tomato and Pesto Stuffed Chicken: Spread pesto on pounded chicken breasts, then top with chopped sun-dried tomatoes and shredded mozzarella cheese.
Mushroom and Goat Cheese Stuffed Chicken: Sauté sliced mushrooms with minced garlic and thyme until tender. Fill chicken breasts with the mushroom mixture and crumbled goat cheese, then bake until the chicken is cooked and the cheese is melted.
Broccoli and Cheddar Stuffed Chicken: Steam broccoli florets until tender, then chop and mix with shredded cheddar cheese. Stuff the chicken breasts with the broccoli mixture, season with salt and pepper, and bake until the cheese is melted.
Artichoke and Spinach Stuffed Chicken: Mix chopped artichoke hearts and cooked spinach with cream cheese and grated Parmesan cheese. Fill chicken breasts with the mixture, secure with toothpicks.
Pesto and Ricotta Stuffed Chicken: Spread ricotta cheese and pesto on flattened chicken breasts, then roll up and secure with toothpicks. Bake until the chicken is cooked through and the filling is hot and bubbly.
Southwest Stuffed Chicken: Fill chicken breasts with a mixture of black beans, corn, diced tomatoes, diced green chilies, and shredded Mexican cheese blend.
Prosciutto and Asparagus Stuffed Chicken: Wrap asparagus spears and sliced provolone cheese in prosciutto slices, then stuff inside chicken breasts. Bake until the chicken is cooked through and the cheese is melted and bubbly.