Sun Dried Tomato, Spinach & Cheese Stuffed Chicken Breast
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
2
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Calories
416 kcal
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Course
Dinner
Sun Dried Tomato, Spinach & Cheese Stuffed Chicken Breast
Description
The Sun Dried Tomato, Spinach & Cheese Stuffed Chicken Breast recipe involves creating a pocket in each small chicken breast and filling it with strips of oil-packed sun dried tomatoes, mozzarella slices, and spinach leaves. The chicken is coated inside and out with a thick Italian dressing made from Dijon mustard, white wine vinegar, olive oil, red pepper flakes, Italian herbs, sugar, salt, and pepper. Searing the chicken in oil on the stove seals in juices and develops a golden crust before transferring to the oven to finish cooking.
This combination yields chicken with a flavorful crust and a melty, bright filling that balances the savory cheese with the slightly tangy tomatoes and fresh greens. It pairs well with simple sides like steamed vegetables or a light salad and works well as a main course for lunch or dinner.
The recipe notes highlight that cooking times vary by breast size and that the stuffing helps the chicken cook from the inside. Substitutions for the stuffing include ricotta, feta, olives, marinated vegetables, fresh herbs, or bacon. Timing adjustments are needed if using larger chicken breasts.
Ingredients
- 6oz/180g chicken breast small, 2 pieces, boneless and skinless
- 1/2 cup sun dried tomato oil packed, cut into strips
- 4 lices mozzarella cheese or other melting cheese of choice
- leaves spinach handful
- 2 tsp olive oil
Italian Dressing
- 1 tbsp Dijon mustard
- 1 tbsp white wine vinegar or lemon juice
- 1/2 tsp sugar
- 2 tsp olive oil
- 1/2 tsp Italian mixed herbs
- 1/2 tsp red pepper flakes
- salt
- black pepper
Instructions
- Preheat oven to 180C/350F.
- Whisk together the Italian Dressing ingredients in a bowl. It will be thicker than salad dressing.
- Cut a pocket into each chicken breast, taking care not to cut all the way though.
- Coat the chicken (inside and out) with the Italian Dressing.
- Place chicken on work surface. Stuff with sun dried tomato, top with cheese then finish with spinach leaves. Just stuff in as much as you can.
- Seal with toothpicks (just stick them in on the diagonal - see photo in post).
- Heat oil in an ovenproof skillet over high heat. Add chicken and cook for 1 1/2 minutes on each side, or until golden.
- Transfer to oven and cook for 15 minutes, or until cheese is melted and bubbly and chicken is cooked through. Rest for 3 minutes before serving, drizzled with the juices in the skillet.
Notes
- Cooking time depends on chicken breast size; smaller 6oz breasts bake about 15 minutes after searing at 180°C/350°F.
- The stuffing helps cook the chicken from the inside, reducing roasting time compared to plain breasts.
- Use any dried herbs available, such as thyme, oregano, parsley, or basil, in the Italian dressing.
- Alternative stuffing ideas include thawed and squeezed frozen spinach, ricotta, feta, olives, marinated vegetables, fresh herbs, or bacon.
- If using larger breasts, increase roasting time accordingly; one large breast can serve two people.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 416 kcal
% Daily Value*
| Serving | 194g | |
| Calories | 416cal | 21% |
| Carbohydrates | 10.3g | 3% |
| Protein | 45.9g | 92% |
| Fat | 22.2g | 34% |
| Saturated Fat | 6.8g | 34% |
| Polyunsaturated Fat | 15.4g | 91% |
| Cholesterol | 104mg | 35% |
| Sodium | 791mg | 33% |
| Fiber | 2.2g | 9% |
| Sugar | 5.2g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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