Stuffed Sun-Dried Tomato Chicken
A comforting and flavorful dish featuring chicken breasts stuffed with sun-dried tomatoes, mozzarella cheese, and fresh spinach.
Ingredients
For the Filling
- ¾ cup Sun-Dried Tomatoes, packed in oil Can be rehydrated dried tomatoes if preferred.
- 2 cups Spinach, fresh Can substitute with kale.
- 1 cup Mozzarella Cheese, shredded Feta can be used for a tangier flavor.
- 3 cloves Garlic, minced Essential for flavor.
- 1 teaspoon Italian Seasoning A blend of herbs like oregano, basil, and thyme.
- Salt to taste Salt Essential for flavor enhancement.
- Pepper to taste Pepper Essential for flavor enhancement.
For the Chicken
- 4 pieces Chicken Breasts, boneless and skinless Chicken thighs can be used as a lighter option.
- 2 tablespoons Olive Oil Can use avocado oil for a different flavor.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a bowl, mix the sun-dried tomatoes, spinach, mozzarella, minced garlic, Italian seasoning, salt, and pepper.
- Create a pocket in each chicken breast using a sharp knife, making sure not to cut all the way through.
- Stuff the filling mixture into each chicken breast pocket.
Searing and Baking
- Heat olive oil in an oven-safe skillet over medium-high heat.
- Sear the stuffed chicken in the skillet for 4-5 minutes on each side until golden brown.
- Transfer the skillet to the preheated oven and bake for 25-30 minutes or until the chicken reaches an internal temperature of 165°F (75°C).
Serving
- Let the chicken rest for a few minutes after baking, then slice open and serve warm.
Notes
For a gluten-free option, this dish does not contain gluten. You can experiment with fillings by adding different cheeses or vegetables.