Stuffed Chicken Breast with Spinach Cheese & Sun-Dried Tomatoes

Stuffed Chicken Breast with Spinach Cheese & Sun-Dried Tomatoes is a delightful dish perfect for lunch or dinner. This meal brings together tender chicken, creamy cheese, and flavorful sun-dried tomatoes for a taste sensation that’s healthy and satisfying. Whether you’re cooking for family or friends, this recipe is sure to impress!

Why Make This Recipe

This recipe is not only delicious but also packed with nutrients. The combination of fresh spinach, calcium-rich cheeses, and lean chicken breast makes for a well-rounded meal. It’s easy to prepare, and you can have it on the table in under an hour. Plus, it’s versatile enough to customize with your favorite herbs and spices!

How to Make Stuffed Chicken Breast with Spinach Cheese & Sun-Dried Tomatoes

Let’s dive into how to prepare this mouth-watering meal.

Ingredients:

2 large boneless skinless chicken breasts
1 cup fresh spinach (lightly sautéed)
1/2 cup ricotta or cream cheese (softened)
1/2 cup shredded mozzarella or provolone
1/4 cup grated Parmesan
1/4 cup chopped sun-dried tomatoes (packed in oil, drained)
1 garlic clove, minced
1 tbsp olive oil
Salt and black pepper to taste
1 tsp Italian seasoning
2 tbsp chopped fresh parsley (for garnish)

Directions:

Preheat the oven to 375°F (190°C).
In a bowl, combine the sautéed spinach, ricotta or cream cheese, shredded mozzarella or provolone, grated Parmesan, sun-dried tomatoes, minced garlic, olive oil, salt, black pepper, and Italian seasoning. Mix until well combined.
Carefully slice the chicken breasts in the middle to create pockets.
Stuff each pocket with the cheese and spinach mixture.
Place the stuffed chicken in a baking dish and drizzle with a little olive oil.
Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 74°C).
Garnish with chopped fresh parsley before serving.

How to Serve Stuffed Chicken Breast with Spinach Cheese & Sun-Dried Tomatoes

This stuffed chicken is best served hot, straight from the oven. Pair it with a fresh salad or some steamed vegetables for a complete meal. You can also serve it with rice or pasta if you’re looking for a hearty option.

How to Store Stuffed Chicken Breast with Spinach Cheese & Sun-Dried Tomatoes

If you have leftovers, place them in an airtight container and store in the refrigerator. They should be good for 3-4 days. For longer storage, you can freeze the stuffed chicken. Wrap each piece tightly in plastic wrap and then place them in a freezer-safe bag. They’ll last up to 3 months in the freezer.

Tips to Make Stuffed Chicken Breast with Spinach Cheese & Sun-Dried Tomatoes

Be careful not to overstuff the chicken, as this can cause the filling to spill out during baking.
You can substitute the cheeses based on your preference. Feta cheese or goat cheese can add a different flavor.
Feel free to add additional herbs like basil or oregano to enhance the taste.

Variation

You can change the filling by adding different vegetables like mushrooms or bell peppers. For a kick of heat, try adding red pepper flakes to the cheese mixture.

FAQs

1. Can I use frozen chicken breasts for this recipe?

Yes, you can use frozen chicken breasts, but make sure to thaw them completely before preparing the recipe.

2. What if I don’t have sun-dried tomatoes?

You can substitute them with fresh tomatoes or omit them altogether. The dish will still be delicious!

3. Can I prepare this dish in advance?

Absolutely! You can prepare the stuffed chicken a day before and refrigerate it. Just bake it when you’re ready to serve.

Enjoy your delicious Stuffed Chicken Breast with Spinach Cheese & Sun-Dried Tomatoes!