Stuffed Chicken Breast Recipe

Cheesy Sun-Dried Tomato and Spinach Stuffed Chicken Breast

This recipe is a flavorful and satisfying way to prepare chicken breast. The creamy cheese filling with spinach and tangy sun-dried tomatoes complements the chicken perfectly.

Ingredients:

• For the chicken:

  • 4 boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried oregano

• For the filling:

  • 2 tablespoons olive oil
  • 3 cups chopped fresh spinach
  • 4 cloves garlic, minced
  • 1/3 cup chopped sun-dried tomatoes (not packed in oil)
  • 4 ounces cream cheese, softened
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon onion powder
  • Pinch of red pepper flakes (optional)

Cooking Guide:

1. Preheat oven to 375°F (190°C).
2. Prepare the filling: Heat olive oil in a large skillet over medium heat. Add spinach and garlic, and cook until wilted, about 3-4 minutes. Remove from heat and let cool slightly. In a mixing bowl, combine cream cheese, mozzarella, parmesan, basil, onion powder, and red pepper flakes (if using). Stir in the cooled spinach and sun-dried tomatoes.
3. Prepare the chicken: Carefully butterfly the chicken breasts by making a horizontal incision through the thickest part, without cutting all the way through. Open the chicken breasts like a book. Season both sides with salt, pepper, and oregano.
4. Stuff and cook: Divide the filling mixture evenly among the chicken breasts. Fold one side of the chicken breast over the filling, then fold the other side over to enclose the filling. Secure the opening with toothpicks, if desired.
5. Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium heat. Sear the chicken breasts for 2-3 minutes per side, until golden brown.
6. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
7. Rest and serve: Let the chicken rest for 5 minutes before serving. Remove toothpicks (if used) and slice the chicken breast if desired.

Tips:

• For thicker chicken breasts: Pound the chicken breasts with a meat mallet to an even thickness of about 1/2 inch before butterflying them.
• Alternative cheeses: You can substitute ricotta cheese or feta cheese for the cream cheese in the filling.
• Adding moisture: If you prefer a more moist chicken breast, add 1/4 cup of chicken broth to the bottom of the skillet before placing it in the oven.
• Garnishes: Garnish with chopped fresh parsley, sun-dried tomatoes, or a sprinkle of grated Parmesan cheese before serving.
• Storage: Leftover stuffed chicken breasts can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through.

Enjoy this delicious and easy-to-make stuffed chicken breast recipe!