Description
A delightful stuffed chicken featuring sundried tomatoes, fresh spinach, and gooey melted cheese that embodies comfort and joy.
Ingredients
- 4 large boneless, skinless chicken breasts
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried Italian seasoning
- Salt and black pepper to taste
- 2 tablespoons olive oil
- 1/2 cup sundried tomatoes, finely chopped
- 1 cup fresh spinach, chopped
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 3 tablespoons cream cheese, softened
- 1 garlic clove, minced
Instructions
- Preheat your oven to 375°F (190°C).
- Butterfly the chicken breasts, creating a pocket.
- Season both sides with garlic powder, paprika, Italian seasoning, salt, and pepper.
- In a medium bowl, combine sundried tomatoes, spinach, mozzarella, Parmesan, cream cheese, and minced garlic. Mix until well blended.
- Spoon the filling into the pockets of the chicken breasts. Secure the edges with toothpicks if necessary.
- Heat olive oil in a large oven-safe skillet over medium heat.
- Sear the stuffed chicken breasts for 2-3 minutes on each side until golden brown.
- Transfer the skillet to the oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- Remove toothpicks before serving.
Notes
For a lighter version, consider skipping the cream cheese, or using low-fat cheese options. For a vegan twist, substitute chicken with portobello mushrooms.
