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Stuffed Chicken Breasts with Sun-dried Tomato

  • Serving: 4
  • Prep Time: 30 mins
  • Cook Time: 30 mins
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Ingredients
  • 115 grams cream cheese, softened
  • ½ cup grated parmesan cheese
  • 2 cups baby spinach, loosely packed, finely chopped
  • ¼ cup sun-dried tomatoes, in oil, chopped
  • 1 tablespoon chopped basil
  • 1 tablespoon chopped parsley
  • 1 tablespoon sliced chives, or green onions
  • 1 teaspoon minced garlic, or ½ teaspoon garlic powder
  • 1 ½ teaspoon kosher salt, divided
  • ¾ teaspoon black pepper, divided
  • 4 boneless skinless chicken breasts
  • 2 tablespoons olive oil
Method
  1. Prepare the filling, in a large bowl, combine cream cheese, parmesan cheese, spinach, sun-dried tomatoes, basil, parsley, chives, garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well.
  2. Cut a horizontal slit in the thickest part of each chicken breast, creating a pocket. Be careful not to cut all the way through.
  3. Fill the chicken pockets evenly with the cheese mixture. Secure with toothpicks if needed.
  4. Season the outside of the chicken breasts with the remaining salt and pepper.
  5. Heat olive oil in a large oven-safe skillet over medium heat. Cook the chicken breasts skin-side down until golden brown, about 5 minutes per side.
  6. Transfer the skillet to a preheated 375°F (190°C) oven. Bake for 15-20 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
  7. Let the chicken rest for 5 minutes before slicing and serving.

 

Get creative with the filling, add in all your favourite herbs and spices.

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