Serving size: one stuffed chicken breast., Store leftovers in an airtight container in the refrigerator for 3-5 days; remove toothpicks before storing or eating., You can prepare and sear stuffed chicken breasts up to 3 days in advance; refrigerate until ready to bake., Cooked or uncooked stuffed chicken breast can be frozen for up to 3 months; thaw overnight in refrigerator before reheating or baking., Reheat leftovers in a 350°F oven for about 15-20 minutes or in short bursts in the microwave (oven reheating maintains better texture)., Use a meat thermometer inserted into the chicken (not filling) to ensure it reaches 165°F (74°C) for safety., Don’t overcrowd the pan when searing to brown chicken evenly and cook faster., If broiling cheese, watch carefully to avoid burning., Avoid overstuffing pockets and squeeze out spinach water thoroughly to prevent filling leaks.