Irresistible Sundried Tomato, Spinach, and Cheese Stuffed Chicken
Discover a mouthwatering recipe for Sundried Tomato, Spinach, and Cheese Stuffed Chicken that combines juicy chicken breasts with a flavorful stuffing of sundried tomatoes, fresh spinach, and melty cheeses. This dish is perfect for a special dinner or an easy weeknight meal, and it’s sure to impress your family and friends.
Every time I make this Sundried Tomato, Spinach, and Cheese Stuffed Chicken, it’s an instant hit with my husband and little family. One evening, I whipped it up last minute, skipping the marinade step, and it still turned out amazing. Now, it’s become a beloved staple in our household, with everyone eagerly anticipating the cheesy, savory goodness hidden inside each chicken breast. It’s the perfect dish to bring a touch of elegance to our weeknight dinners without spending hours in the kitchen.
Why This Sundried Tomato, Spinach, and Cheese Stuffed Chicken
- Flavorful Marinade: The sundried tomato vinaigrette adds a tangy and rich flavor to the chicken.
- Stuffed with Goodness: Packed with sundried tomatoes, fresh spinach, feta, and mozzarella, each bite is a burst of deliciousness.
- Versatile Cooking Methods: Whether you sear it on the stovetop or bake it in the oven, this chicken turns out perfectly every time.
- Impressively Simple: Despite its gourmet appearance, this recipe is easy to prepare and perfect for any occasion.
Ingredients:
- 2 large chicken breasts
- 180 ml (3/4 cup) Kraft Sun Dried Tomato Vinaigrette Dressing & Marinade
- 70 g (1/2 cup) sundried tomatoes
- 15 g (1/2 cup) roughly chopped spinach
- 120 g (1/2 cup) feta cheese
- 120 g (1/2 cup) mozzarella cheese
Directions:
- Marinate: If time allows, marinate the chicken breasts in the dressing for a few hours. Alternatively, drizzle the dressing over the chicken just before cooking.
- Prepare Chicken: Using a large sharp knife, carefully cut the chicken breasts lengthwise like hot dog buns, without cutting all the way through.
- Stuff: Open the chicken breasts and layer in the sundried tomatoes, spinach, feta, and mozzarella. Stuff as much as you can and secure the opening with toothpicks.
- Sear or Bake: Heat a cast iron skillet or pan over medium-high heat and sear the chicken on both sides. Lower the heat and continue cooking on the stove until done, or transfer to a 190°C (375°F) oven. Alternatively, bake on a baking sheet until the internal temperature reaches 74°C (165°F).
- Serve: Remove the toothpicks and serve hot, enjoying the melty, flavorful stuffing in every bite.
Notes:
- Substitutions: You can use any type of cheese you prefer, such as goat cheese or cheddar.
- Cooking Tips: If you prefer a quicker method, skip the marinade and drizzle the vinaigrette before baking.
- Nutritional Info: This dish is high in protein and packed with vitamins from the spinach and tomatoes.
