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Tuscan Stuffed Chicken Breast

Tuscan-style stuffed chicken breast recipe with sun-dried tomatoes, spinach, and mozzarella cheese.

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 4
Calories: 285 kcal
Course: Main Course
Cuisine: Italian , American

Ingredients

For chicken:
  • 4 boneless skinless chicken breasts about 6 oz each
  • Kosher salt and ground pepper to taste
  • 2 tsp Italian seasoning
  • 4 thick slices of mozzarella cheese
  • 1/2 cup sun-dried tomatoes in oil drained and sliced
  • 4 cups packed baby spinach
  • 1 tbsp olive oil
  • 2 tbsp fresh parsley chopped
For sauce:
  • 1 tsp olive oil
  • 2-3 garlic cloves minced
  • 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 pitted olives halved

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. Stuff it with one slice of mozzarella, sun-dried tomatoes, and spinach. Seal each chicken breast with a toothpick.
  4. 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.
  5. Meanwhile, in a small bowl whisk the cornstarch with almond milk until it is fully combined.
  6. 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.
  7. 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.
  8. 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.
  9. 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

Serving 1stuffed chicken breast Calories 285kcal (14%) Carbohydrates 9g (3%) Protein 30g (60%) Fat 15g (23%) Saturated Fat 3g (15%) Polyunsaturated Fat 2g Monounsaturated Fat 8g Trans Fat 1g Cholesterol 77mg (26%) Sodium 693mg (29%) Potassium 901mg (26%) 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

% 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.