Easy Stuffed Chicken Breast Recipe
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Prep Time
10 mins
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Cook Time
10 mins
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Servings
6 people (up to)
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Calories
2593 kcal
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Course
Main Course
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Cuisine
Italian
Easy Stuffed Chicken Breast Recipe
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In just over 20 minutes, you can make this easy stuffed chicken breast recipe with a tasty mixture of cheese, spinach, walnuts, sundried tomatoes and fresh herbs! A winner every time!
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Ingredients
- 4 boneless skinless chicken breasts
- kosher salt and black pepper
- extra virgin olive oil,
- For the filling/stuffing
- ½ cup ricotta cheese
- ¼ cup shredded mozzarella
- ¼ cup grated parmesan
- ¾ cup walnut halves, finely chopped, divided
- 5 ounces frozen spinach thawed and drained (squeeze all the water out of the spinach
- 6 sundried tomatoes in olive oil chopped (more for garnish)
- ¼ cup chopped fresh parsley more for garnish
- 2 garlic cloves minced
- 1 teaspoon oregano
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Instructions
- Make the filling. In a mixing bowl combine the ricotta cheese, mozzarella, Parmesan, chopped walnuts (save ¼ cup walnuts for later), spinach, sundried tomatoes, parsley, garlic and oregano. Add a pinch of kosher salt and black pepper. Drizzle with a little bit of extra virgin olive oil. Mix until well combined.
- Pat the chicken breast dry and season on both sides with Kosher salt and black pepper.
- Now, you need to make a pocket in each chicken breast. Lay a chicken breast flat on a cutting board. Place a hand firmly on top of the breast. Insert a good chef’s knife in the thickest part of the breast and cut through to make a pocket about 3 to 4 inches wide (only cut ¾ of the way in or you will split the chicken breast).
- Spoon the stuffing mixture into the pocket of each chicken breast (try to equally divide the stuffing among all four pieces).
- In a large cast iron skillet, heat 3 tablespoons extra virgin olive oil over medium-high heat until shimmering but not smoking. Add the chicken in and cook on one side for 5 to 7 minutes, then turn over and cook on the other side for another 5 minutes or so (chicken’s internal temperature should register 165 degrees F).
- Remove from heat and allow the chicken 3 to 5 minutes to rest. If you like, slice the chicken up into smaller pieces and garnish with the remaining walnuts, a bit of parsley and sundried tomatoes. Enjoy!
Notes
- To serve. If you leave the stuffed chicken breasts whole, you can serve 4 people (this is a very generous serving). But I like to slice up the chicken breasts, which shows off the beautiful stuffing and also allows me to serve more people (6).
- Baked option: You can bake this chicken in a lightly oiled baking dish at 350 degrees F heated for about 16 to 18 minutes or until the internal temperature at the thickest part of the chicken registers 165 degrees F.
- Sides to serve along: Garlic and Herb Boiled Potatoes; Roasted Greek Potatoes; Italian Roasted Vegetables; Or Grilled Zucchini
- Visit Our Shop to browse quality Mediterranean ingredients including extra virgin olive oils, spices, and more.
Nutrition Information
Show Details
Calories
259.3kcal
(13%)
Carbohydrates
4.3g
(1%)
Protein
24.2g
(48%)
Saturated Fat
4.4g
(22%)
Cholesterol
66mg
(22%)
Potassium
460.3mg
(13%)
Fiber
1.9g
(8%)
Vitamin A
3162.2IU
(63%)
Vitamin C
6mg
(7%)
Calcium
171.4mg
(17%)
Iron
1.5mg
(8%)
Nutrition Facts
Serving: 6people (up to)
Amount Per Serving
Calories 2593 kcal
% Daily Value*
| Calories | 259.3kcal | 13% |
| Carbohydrates | 4.3g | 1% |
| Protein | 24.2g | 48% |
| Saturated Fat | 4.4g | 22% |
| Cholesterol | 66mg | 22% |
| Potassium | 460.3mg | 10% |
| Fiber | 1.9g | 8% |
| Vitamin A | 3162.2IU | 63% |
| Vitamin C | 6mg | 7% |
| Calcium | 171.4mg | 17% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
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