Spinach Stuffed Chicken Breast with Sun Dried Tomatoes
By Suzy Karadsheh
Category
Entree
Cuisine
Italian
Servings
6
Prep Time
10 minutes
Cook Time
12 minutes
Total Time
22 Minutes
In just over 20 minutes, you can make this easy stuffed chicken breast recipe with a tasty mixture of cheese, spinach, walnuts, sun dried tomatoes and fresh herbs! A winner every time!
Ingredients
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5 ounces frozen spinach, thawed
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3/4 cup walnuts, finely chopped (divided)
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6 sun dried tomatoes, chopped, plus more for garnish
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1/4 cup chopped fresh parsley, plus more for garnish
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2 garlic cloves, minced
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1/2 cup ricotta
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1/4 cup shredded mozzarella
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1/4 cup grated parmesan
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1 teaspoon dried oregano
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Kosher salt
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Black pepper
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Extra virgin olive oil
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4 boneless skinless chicken breasts
Directions
Drain the spinach. Place the spinach into a clean (but not precious) kitchen towel and twist to remove the excess water.
Make the stuffing. Add the spinach to a medium mixing bowl along with 1/2 cup of chopped walnuts (save 1/4 cup walnuts for later). Add the sun dried tomatoes, parsley, garlic, ricotta, mozzarella, and parmesan. Season with the oregano and a pinch of salt and pepper. Drizzle with a little olive oil, and mix until well combined.
Prep the chicken. Pat the chicken breasts dry and season on both sides with salt and pepper. Now, you need to make a pocket in each chicken breast. Lay a chicken breast flat on a cutting board. Place a hand firmly on top of the breast. Insert a good chef’s knife in the thickest part of the breast and slice to make a pocket about 3- to 4-inches wide (only cut 3/4 of the way in or you will split the chicken breast).
Stuff the chicken breasts. Spoon the stuffing mixture into the pocket of each chicken breast (try to equally divide the stuffing among all four pieces).
Sear the chicken. In a large cast iron skillet, heat 3 tablespoons olive oil over medium-high heat until shimmering but not smoking. Add the chicken in and cook on one side for 5 to 7 minutes, then turn over and cook on the other side for another 5 minutes or so (chicken’s internal temperature should register 165°F).
Finish and serve. Remove from heat and allow the chicken 3 to 5 minutes to rest. If you like, slice the chicken into smaller pieces. Garnish with the remaining walnuts, a bit of parsley and sun dried tomatoes. Enjoy!
Recipe Note
- To thaw spinach: Leave it in the fridge overnight, microwave it for a minute or two, or run it under warm water in a strainer.
- Baked option: You can bake this chicken in a lightly oiled baking dish at 350 degrees F heated for about 16 to 18 minutes or until the internal temperature at the thickest part of the chicken registers 165 degrees F.
Nutrition
Calories 259, Saturated Fat 4.4 grams, Fiber 1.9 grams, Calcium 171.4 milligrams, Carbs 4.3 grams, Cholesterol 66 milligrams, Vitamin A 79.1 milligrams, Iron 1.5 milligrams, Protein 24.2 grams, Potassium 460.3 milligrams, Vitamin C 6 milligrams