Stuffed Sun-Dried Tomato Chicken

Name: Stuffed Sun-Dried Tomato Chicken
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 stuffed chicken breasts
Ingredients: 4 boneless skinless chicken breasts; 4 ounces cream cheese; 1 teaspoon garlic; 1 teaspoon kosher salt; 1 teaspoon pepper; 1 cup (30 g) spinach leaves; ½ cup sun-dried tomatoes; 1 cup (113 g) mozzarella cheese; 2 tablespoons olive oil; Parsley; Salt

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5.0

12 reviews

Excellent

Prep Time
25 mins
Cook Time
25 mins
Total Time
40 mins
Servings
4 stuffed chicken breasts
Calories
494 kcal
Course
Main Course, Dinner

Stuffed Sun-Dried Tomato Chicken

Iris Hanson

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Stuffed Sun-Dried Tomato Chicken is chicken breasts stuffed with a creamy filling made with cream cheese, spinach, sun-dried tomatoes, and mozzarella. It's a delicious way to add flavor to chicken breasts and serve for a family dinner or a dinner party with friends.

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Ingredients

Servings

Chicken

4 boneless skinless chicken breasts
4 ounces cream cheese, room temperature
1 teaspoon garlic, minced
1 teaspoon kosher salt, divided
1 teaspoon pepper, divided
1 cup (30 g) spinach leaves, roughly chopped
½ cup sun-dried tomatoes, (about 8 whole) soaked in hot water, drained, chopped
1 cup (113 g) mozzarella cheese, grated
2 tablespoons olive oil
Parsley, for garnish
Salt, to taste

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Instructions

Wash, dry, and butterfly chicken breasts. To butterfly put your chicken breast on a chopping board and, with your hand flat on top of it, use a sharp knife to slice into one side of the breast, starting at the thicker end and ending at the thin point. Be careful not to cut all the way through to the other side. Set aside.
In a medium bowl mix together cream cheese, garlic, ½ teaspoon salt, ½ teaspoon pepper, spinach, sun-dried tomatoes, and mozzarella cheese.
Divide the cream cheese mixture evenly between each chicken breast. Spread it into a thin layer over one side of the chicken.
Fold the chicken closed and use a toothpick to secure the two sides together. Season all over with the remaining salt and pepper.
Preheat the oven to 400°F.*
In a large, oven-safe skillet over medium-high heat, add olive oil. Once hot, add the chicken breasts and sear for 3-4 minutes or until browned. Flip and repeat on the opposite side. Do not overcrowd the pan. (Work in batches if your pan is too small.)
Transfer the skillet to the oven and bake for 10-15 minutes, or until the chicken is cooked through to an internal temperature of 165°F.
Let the stuffed chicken rest for about 5 minutes before serving.

Notes

*Air Fryer Instructions
Preheat the air fryer to 380°F.
Butterfly and stuff chicken breasts as instructed.
Place the chicken into the basket of your air fryer. (Depending on the size of your air fryer, you may have to work in batches.) Cook for about 10 minutes. Then, flip the chicken over and cook for another 10 minutes, or until the internal temperature of the chicken is 165°F.