Sundried Tomato, Spinach, and Cheese Stuffed Chicken

Name: Sundried Tomato, Spinach, and Cheese Stuffed Chicken
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts; 1 cup spinach, chopped (fresh or frozen, squeezed dry); 1/2 cup sundried tomatoes, chopped (packed in oil or rehydrated); 1/2 cup cream cheese, softened; 1/4 cup ricotta cheese; 1/2 cup shredded mozzarella cheese; 1/4 cup grated Parmesan cheese; 2 cloves garlic, minced; 1 tbsp olive oil (for searing); Salt and pepper to taste; Toothpicks (for securing chicken)

Isabella

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This Sundried Tomato, Spinach, and Cheese Stuffed Chicken recipe is a delightful combination of juicy chicken breasts filled with a creamy, cheesy mixture of spinach and sundried tomatoes. It’s a flavorful dish that’s perfect for both weeknight dinners and special occasions.

Why I Love This Recipe

I adore this recipe because it transforms simple chicken breasts into a gourmet meal with minimal effort. The combination of sundried tomatoes, spinach, and a blend of cheeses creates a rich and savory filling that keeps the chicken moist and flavorful. Plus, it’s versatile enough to pair with various sides, making it a staple in my dinner rotation.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 boneless, skinless chicken breasts

1 cup spinach, chopped (fresh or frozen, squeezed dry)

1/2 cup sundried tomatoes, chopped (packed in oil or rehydrated)

1/2 cup cream cheese, softened

1/4 cup ricotta cheese

1/2 cup shredded mozzarella cheese

1/4 cup grated Parmesan cheese

2 cloves garlic, minced

1 tbsp olive oil (for searing)

Salt and pepper to taste

Toothpicks (for securing chicken)

Directions

Preheat the oven to 375°F (190°C).

In a bowl, combine the chopped spinach, sundried tomatoes, cream cheese, ricotta, mozzarella, Parmesan, minced garlic, salt, and pepper.

Using a sharp knife, carefully cut a pocket into the side of each chicken breast, ensuring not to cut all the way through.

Stuff each chicken breast with the spinach and cheese mixture, then secure the openings with toothpicks.

Heat olive oil in a large oven-safe skillet over medium-high heat.

Sear the stuffed chicken breasts for 2-3 minutes on each side until golden brown.

Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).

Remove toothpicks before serving.

Servings and Timing

Servings: 4

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Variations

Add a Crunch: Incorporate chopped pine nuts or walnuts into the stuffing for added texture.

Herb Infusion: Mix in fresh basil or oregano to the filling for an aromatic twist.

Spicy Kick: Add a pinch of red pepper flakes to the stuffing for a bit of heat.

Different Cheeses: Experiment with feta or goat cheese for a tangier flavor profile.

Vegetarian Option: Replace chicken with large portobello mushrooms or eggplant slices for a meatless version.

Storage/Reheating

Storage: Store leftover stuffed chicken in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat in a preheated oven at 350°F (175°C) for 10-15 minutes or until heated through. Alternatively, microwave on medium power in 1-minute intervals until warm.

Related Recipes:

Spinach and Cheese Stuffed Chicken Breast

FAQs

How do I prevent the stuffing from leaking out during cooking?

Ensure the chicken breasts are properly sealed with toothpicks and avoid overstuffing. Searing the chicken before baking also helps to seal the edges.

Can I prepare this dish ahead of time?

Yes, you can assemble the stuffed chicken breasts a day in advance and store them covered in the refrigerator. When ready to cook, proceed with searing and baking as directed.

What sides pair well with this stuffed chicken?

This dish pairs wonderfully with roasted vegetables, mashed potatoes, rice, or a simple green salad.

Can I freeze the stuffed chicken?

Yes, you can freeze the stuffed, uncooked chicken breasts. Wrap them tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw in the refrigerator overnight before cooking.

Is it possible to use different types of cheese?

Absolutely! Feel free to experiment with cheeses like feta, goat cheese, or cheddar to suit your taste preferences.

Conclusion

This Sundried Tomato, Spinach, and Cheese Stuffed Chicken recipe is a flavorful and elegant dish that’s surprisingly easy to prepare. The combination of creamy cheeses, savory sundried tomatoes, and nutritious spinach creates a delightful filling that elevates the humble chicken breast. Whether you’re cooking for family or entertaining guests, this recipe is sure to impress.

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