Cheese, Spinach & Sun-Dried Tomato Stuffed Chicken
This chicken is stuffed with sun-dried tomato in oil, spinach, and mozzarella cheese. Then, you sear it in a cast iron skillet and bake in the oven for about 20 minutes. It’s super juicy and delicious!
You can stuff the chicken breast with pretty much anything you want such as olives, another type of cheese (feta, ricotta), kale, bell peppers, onions, and the list goes on and on. So, with all those ingredients, this recipe is seriously satisfying since it’s packed with protein and fibers. On top of that, it’s also gluten-free and low-carb.
INGREDIENTS:
- 1 tbsp olive oil
- 8 oz medium free range organic chicken breasts — 3 pieces, boneless and skinless
- Salt and black pepper
- ½ cup sun-dried tomato — chopped (oil packed)
- 6 slices mozzarella cheese
- 1 cup spinach
Instructions
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Preheat oven to 350F.
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Place the chicken breasts on a cutting board and cut a pocket into each chicken breast, but don’t cut all the way through.
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Season the chicken with salt and black pepper (inside and out).
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Stuff the chicken breast with chopped sun-dried tomato.
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Stuff the chicken breast with the cheese.
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Stuff the chicken breast with the spinach leaves.
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Using toothpicks, seal the stuffed chicken breast.
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In a cast iron skillet, add olive oil over high heat.
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Add chicken and sear it for about 2 minutes just until the chicken gets golden brown.
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Place the skillet in the oven and bake for 20 minutes or until the chicken is cooked through. Enjoy with spinach salad, rice, quinoa salad, or on its own.
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Nutrition Information
Amount per serving (1/4) — Calories: 277, Fat: 15.4g, Saturated Fat: 6.2g, Cholesterol: 73mg, Sodium: 490mg, Carbohydrates: 5.5g, Fiber: 1g, Sugar: 2.6g, Protein: 29.6gPlease follow and like us:
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