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Tuesday, May 25, 2021

Stuffed Chicken Breast with Spinach, Cheese and Sun-Dried Tomatoes

Stuffed Chicken Breast with Spinach, Cheese and Sun-Dried Tomatoes


 PREP TIME: 20 min

 COOK TIME: 30 min


This stuffed chicken breast is delicious, impressive, and comes together with ease. With savory flavors of sun-dried tomatoes, spinach and cheese, it's a 30-minute meal you won’t soon forget.

We stuff our chicken breasts with:

 Minced garlic

 Sun-dried tomatoes


 Mozzarella cheese


 Cream cheese

 Sounds good right? Let’s get started!

Here's How to Make Stuffed Chicken Breast:

 Start with 4 good-sized chicken breasts. They don’t have to be gigantic, but you don’t want to use chicken breasts that are too small to stuff.

 Use a sharp knife to create a "pocket" on the inside of the breast. Make sure you leave one whole side (and even the ends) intact so your fillings stay inside.

 Salt those babies! We even like to sprinkle a little salt on the inside of the pocket, too.

 Mix the pesto, mozzarella, and cream cheese in a bowl.

 Stuff that cheesey goodness into the chicken breast pocket and now you’re ready to bake them!

How to Easily Stuff Chicken Breast:

 After you make the stuffed chicken breast filling and layer it all in the breast with the spinach and sun-dried tomatoes, the key to making sure that the stuffed chicken breasts stay stuffed even as they bake is to secure the stuffed pocket with a toothpick. Then, you’ll brown both sides of the stuffed chicken breast in a hot skillet until golden brown — tongs are handy for this task. Once they’re browned, you’ll pop them into the oven to bake until they’re fully cooked.

How Long Does it Take to Cook Stuffed Chicken Breast?

This stuffed chicken breast with spinach, sun dried tomatoes, and pesto makes for a really quick and easy weeknight dinner, but is equally fitting and delicious enough for company. Here’s how simple it is: once you’ve got your stuffed chicken prepared you’ll want to sear in the skillet for 3-4 minutes on each side, and pop it in the preheated oven for 16-18 minutes until the internal temperature reaches 165°F.


  1.  4Large chicken breasts
  2.  1 tspSalt
  3.  2 tbspOlive oil
  4.  2Garlic cloves, minced
  5.  1/4 cupPesto
  6.  4 tbspCream cheese
  7.  3/4 cup Mozzarella cheese, shredded
  8.  ½ cupSundried tomatoes
  9.  ½ cupSpinach, roughly chopped
  10.  2 tbspParsley, minced, optional


 Heat your oven to 375 ° F.

 Place the chicken on a cutting board. With a small sharp knife, carefully cut a pocket into the side of the chicken breasts. Take care not to cut all the way through. You are creating a "pocket" for all the filling to bake in.

 Season the chicken with salt, inside and out.

 In a small bowl, mix the garlic, pesto, cream cheese and mozzarella. Set aside.

 Layer the inside pockets of your chicken with the cream cheese mixture, sun-dried tomatoes and spinach. Secure the opening with toothpicks if desired.

 Heat the olive oil in a cast iron pan, or oven proof skillet over medium heat. Sear the chicken on both sides for 3-4 minutes each, until golden brown.

 Place all four breasts back into the pan (or on a baking sheet if you are not using an oven proof skillet) and place them in the oven until the internal temperature of the chicken breast is 165 ° F. This takes about 16-18 minutes longer depending on the size of the breast.

 Sprinkle with parsley (if using) and serve.


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