Stuffed Chicken Breast
User Reviews
4.8
12 reviews
Excellent
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
4 to 6
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Course
Main Course
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Cuisine
Mediterranean, Italian
Stuffed Chicken Breast
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Made with tender chicken breasts that have been filled with a pocket of fresh spinach, herbs, zesty sun dried tomatoes, tangy feta and rich mozzarella. Worthy of holidays or especially welcome for weekend dinners.
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Ingredients
- 1/3 cup warm water
- 6 oz baby spinach
- 4 (7 to 8 oz each) boneless skinless chicken breasts
- 1/2 cup (2.5 oz) crumbled feta
- 1/2 cup (2 oz) shredded mozzarella
- 1/4 cup (slightly packed) sun dried tomatoes in oil, chopped
- 1 Tbsp chopped fresh basil or 3/4 tsp dried
- 3/4 tsp dried oregano
- 3/4 tsp minced fresh garlic
- 1/4 tsp red pepper flakes
- 1 Tbsp olive oil
- salt and black pepper
Instructions
- Preheat oven to 400 degrees.
- Heat water a 12-inch oven safe skillet over medium-high heat. Once simmering add spinach and cook and toss just until barely wilted while adding a little more water as needed if it dries up. Transfer spinach to several layers of paper towels to cool and drain.
- Place chicken on cutting board, cover with plastic wrap. Using a meat mallet pound thicker portions of chicken breasts to even them out, be careful not to tear so pound somewhat gently (and don't thin them more than 2/3-inch).
- Cut a deep pocket through the thickness of each chicken breast, starting on inner side and being careful not to cut through on any other side (but get as close as possible).
- Dab spinach dry with more paper towels layered atop then add to a mixing bowl along with feta, mozzarella, sun dried tomatoes, basil, oregano, garlic and red pepper flakes. Season lightly with salt and pepper and toss mixture to combine.
- Stuff 1/4 of the mixture (compact it a bit) onto each chicken breasts. Use one or two toothpicks to seal of each chicken breast (ensure the cheese isn't hanging out or it may just fall and burn in pan).
- Rinse skillet clean and dry. Return to medium-high heat and coat inside bottom and sides with olive oil.
- Season both sides of each chicken breast with salt and pepper and add to skillet. Sear about 3 to 4 minutes on the first side then turn and sear second side for 2 minutes.
- Transfer chicken in skillet to oven to continue to cook through about 12 to 16 minutes longer (test internal temps of chicken not filling, it should be 165 °F).
- Transfer to a serving plate, remove toothpicks and drizzle over pan juices. You can serve whole portions or let them cool for about 10 minutes and cut into slices (as pictured).
Notes
- Nutrition estimate per 4 servings, though you can get up to 6 servings if cutting into slices.
Genuine Reviews
User Reviews
Overall Rating
4.8
12 reviews
Excellent
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