Stuffed Chicken Breast with Spinach, Cheese and Sun-Dried Tomatoes

Not only is this Stuffed Chicken Breast delicious, it’s super easy to put together and filled with lots of flavorful ingredients like sun-dried tomatoes, spinach, mozzarella cheese, and pesto...yum, right?

The whole dish comes together in just 30 minutes so it’s perfect for everything from a quick weeknight meal to entertaining guests. Try it once and I can guarantee it will top your favorite dinners list in no time!

Tips for making Stuffed Chicken Breast: 

• Be sure your chicken breasts are on the larger side and equally sized. If you are feeding light eaters or small people (i.e. children) you don’t have to serve them each an individual breast. Simply slice the finished dish and divide it up among the plates. All that to say, larger breasts make for deeper pockets and satisfy bigger appetites. 

• Make your pocket as deep as possible without slicing through the breast all together. The bigger the pocket, the more filling you can stuff in there. 

• Using a toothpick is optional. If you opt not to use one then think of it as you would a grilled cheese sandwich...some of the filling may squeeze out, but a little crispy cheese never hurt anyone. 

Stuffed Chicken Breast with Spinach, Cheese and Sun-Dried Tomatoes Recipe



Ingredients

• 4 large chicken breasts
• 1 tsp salt
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1/4 cup pesto
• 4 tbsp cream cheese
• 3/4 cup mozzarella cheese
• ½ cup sundried tomatoes
• ½ cup roughly chopped spinach
• ¼ cup parsley, minced

Instructions

1. Heat your oven to 375 degrees F.
2. Place the chicken on a cutting board. With a sharp knife, carefully cut a pocket into the side of the chicken breasts. Take care not to cut all the way through. You are creating a "pocket" for all the filling to bake in.
3. Season the chicken with salt, inside and out.
4. In a small bowl, mix the garlic, pesto, cream cheese and mozzarella. Set aside.
5. Layer the inside pockets of your chicken with the cream cheese mixture, sun-dried tomatoes and spinach. Secure the opening with toothpicks if desired.
6. Heat the olive oil in a cast iron pan, or oven proof skillet over medium heat. Sear the chicken on both sides for 3-4 minutes each, until golden brown.
7. Place all four breasts back into the pan (or on a baking sheet if you are bot using an oven proof skillet) and place them in the oven until the internal temperature of the chicken breast is 165°F. This takes about 16-18 minutes longer depending on the size of the breast. 

Recipe Adapted : Stuffed Chicken Breast with Spinach, Cheese and Sun-Dried Tomatoes

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