Sun Dried Tomato, Spinach & Cheese Baked Stuffed Chicken Breast
Delicious chicken breast stuffed with sun dried tomato, spinach, and cheese, seasoned with Italian dressing.
Equipment
- ovenproof skillet
Ingredients
Chicken and Filling
- 6 oz small chicken breasts boneless and skinless
- ½ cup sun dried tomato oil packed, cut into strips
- 4 slices mozzarella cheese or other melting cheese of choice
- 1 handful spinach leaves
- 2 teaspoon olive oil
Italian Dressing
- 1 tablespoon Dijon Mustard
- 1 tablespoon white wine vinegar or lemon juice
- ½ teaspoon sugar any
- 2 teaspoon olive oil
- ½ teaspoon Italian mixed herbs
- ½ teaspoon red pepper flakes
- to taste Salt
- to taste Pepper
Instructions
Cooking 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).
- Heat oil in an ovenproof skillet over high heat. Add chicken and cook for 1 ½ 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
Use whatever dried herbs you have – thyme, oregano, parsley, basil. Each chicken breast can serve 2 people if larger than 6oz/180g.
Nutrition
Serving: 194gCalories: 416kcalCarbohydrates: 10.3gProtein: 45.9gFat: 22.2gSaturated Fat: 6.8gPolyunsaturated Fat: 15.4gCholesterol: 104mgSodium: 791mgFiber: 2.2gSugar: 5.2g
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