Stuffed Chicken Breast
Delicious stuffed chicken breast filled with spinach, sun-dried tomatoes, and cheese, perfect for a comforting meal.
Equipment
- Skillet
- oven
- sharp knife
Ingredients
Chicken
- 4 pieces boneless skinless chicken breasts
- Salt and pepper to taste
- ½ teaspoon paprika
- 1 tablespoon olive oil
Filling
- 2 teaspoons olive oil
- 3 cups packed spinach roughly chopped
- 4 cloves garlic minced
- ⅓ cup sun-dried tomatoes drained and chopped
- 4 oz cream cheese softened
- 1 cup shredded mozzarella see notes
- ⅓ cup Parmesan grated
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ¼ teaspoon onion powder
- 1 pinch red pepper flakes
Instructions
Preparation
- Preheat oven to 375° F.
- Add 1-2 teaspoons oil in a large skillet over medium heat. Add the spinach and garlic and cook until wilted, 3-4 minutes. Let cool.
- Set the spinach/garlic and sundried tomatoes aside. Combine remaining filling ingredients, then gently stir in the spinach/garlic and tomatoes. Set aside.
- Pat the chicken dry. Use a sharp paring knife to create a pocket for the stuffing.
- Stuff each chicken breast with the filling. Sprinkle the top of the chicken with salt, pepper, and paprika.
- Heat oil in a large skillet over medium-high heat. Once the oil is glistening and hot, add 2 chicken breasts at a time and sear each side until it begins to turn golden, 2-3 minutes.
Baking
- If your skillet is not oven safe, transfer the chicken to a baking dish.
- Bake uncovered at 375° for 17-20 minutes, or until the thickest part of the chicken reaches 165°. Rest for 5 minutes prior to serving.
Notes
This recipe can also include using reserved oil from the sun-dried tomatoes for added flavor.
Nutrition
Serving: 1pieceCalories: 350kcalCarbohydrates: 4gProtein: 40gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 120mgSodium: 750mgPotassium: 800mgFiber: 2gSugar: 2gVitamin A: 4000IUVitamin C: 15mgCalcium: 300mgIron: 2mg
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