Tuscan Stuffed Chicken Breast
User Reviews
5
2 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
30 mins
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Total Time
40 mins
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Servings
4
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Calories
285 kcal
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Course
Main Course
Tuscan Stuffed Chicken Breast
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Tuscan-style stuffed chicken breast recipe with sun-dried tomatoes, spinach, and mozzarella cheese.
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Ingredients
For chicken:
- 4 chicken breast about 6 oz each, boneless skinless
- salt to taste, Kosher
- black pepper to taste, Kosher
- 2 tsp Italian seasoning
- 4 mozzarella cheese thick slices
- 1/2 cup sun-dried tomatoes drained and sliced, in oil
- 4 cups baby spinach packed
- 1 tbsp olive oil
- 2 tbsp parsley chopped, fresh
For sauce:
- 1 tsp olive oil
- 2-3 garlic minced, cloves
- 1 tsp Italian seasoning
- 1 cup chicken broth
- 1/2 cup almond milk
- 1 tbsp cornstarch
- 1/4 cup Parmesan Cheese
- 1/2 cup green olives halved, pitted
Instructions
- Place the spinach in a colander over the sink and carefully pour hot water over it to wilt. Allow it to cool, then squeeze out the excess water and set it aside.
- Carefully cut each chicken breast lengthwise, but don’t go all the way through. Enough just to have a pocket to fill with all the good stuff. Rub the chicken with salt, pepper, and Italian herbs outside and inside the pocket.
- Stuff it with one slice of mozzarella, sun-dried tomatoes, and spinach. Seal each chicken breast with a toothpick.
- Heat 1 tablespoon of olive oil in a large pan. Sear the chicken on both sides for 5-6 minutes per side, or until golden brown. Set aside on a plate and cover to keep warm.
- Meanwhile, in a small bowl whisk the cornstarch with almond milk until it is fully combined.
- Add 1 teaspoon of olive oil to the same preheated pan and cook the garlic for 1 minute. Add the Italian herbs together with the chicken broth, stirring well to deglaze the pan.
- Add the almond milk mixture together with the parmesan cheese. Stir to combine and allow the sauce to simmer for a couple of minutes, just until it starts to thicken. Add in the olives and return the chicken to the pan into the creamy sauce.
- Reduce the heat to low and cover with a lid. Let the chicken simmer into the sauce for 10-12 minutes, or until the chicken is fully cooked.
- Garnish with fresh chopped parsley!
Notes
- serving size is one stuffed chicken breast
- milk: we used almond milk. any other milk of choice works
- best to use fresh spinach
- if you don't have fresh parsley, you may use dried parsley
- any oil of choice. we love EVOO
- fresh garlic gives the best flavor. But if in a pinch, you can use 1 tablespoon of garlic powder.
- in place of chicken broth, you may use vegetable broth
- use freshly grated parmesan cheese if possible.
- other cheeses to use in place of mozzarella are provolone, white cheddar, gouda, swiss, or Romano.
Nutrition Information
Show Details
Serving
1stuffed chicken breast
Calories
285kcal
(14%)
Carbohydrates
9g
(3%)
Protein
30g
(60%)
Fat
15g
(23%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
8g
(40%)
Trans Fat
1g
(50%)
Cholesterol
77mg
(26%)
Sodium
693mg
(29%)
Potassium
901mg
(19%)
Fiber
3g
(12%)
Sugar
1g
(2%)
Vitamin A
3338IU
(67%)
Vitamin C
27mg
(30%)
Calcium
202mg
(20%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 285 kcal
% Daily Value*
| Serving | 1stuffed chicken breast | |
| Calories | 285kcal | 14% |
| Carbohydrates | 9g | 3% |
| Protein | 30g | 60% |
| Fat | 15g | 23% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 77mg | 26% |
| Sodium | 693mg | 29% |
| Potassium | 901mg | 19% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 3338IU | 67% |
| Vitamin C | 27mg | 30% |
| Calcium | 202mg | 20% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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