Sun Dried Tomato, Spinach and Cheese Stuffed Chicken

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Sun Dried Tomato, Spinach and Cheese Stuffed Chicken

Sun Dried Tomato, Spinach and Cheese Stuffed Chicken

Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 25 mins
Yields: 2 Servings

Ingredients:

  • 2 boneless and skinless chicken breasts
  • 1/2 cup sun dried tomato
  • 1/2 cup crumbled feta cheese
  • 1/2 cup baby spinach leaves
  • 2 teaspoons extra-virgin olive oil
  • 1/4 cup Italian salad dressing
  • Sea salt, to taste
  • Freshly ground black pepper, to taste

Preparation:

Preheat oven to 350 degrees F. Cut a pocket into each chicken breast, taking care not to cut all the way though.

Coat the chicken (inside and out) with the Italian Dressing, season with sea salt and freshly ground black pepper.

Sun Dried Tomato, Spinach and Cheese Stuffed Chicken

Place chicken on work surface. Stuff with sun dried tomato, cheese and baby spinach leaves.

Sun Dried Tomato, Spinach and Cheese Stuffed Chicken

Seal with toothpicks

Heat extra-virgin olive oil in a cast iron skillet over high heat. Add chicken and cook for 1 1/2 minutes on each side, or until golden brown.

Sun Dried Tomato, Spinach and Cheese Stuffed Chicken   Sun Dried Tomato, Spinach and Cheese Stuffed Chicken

Transfer to oven and cook for 15 minutes, or until cheese is melted and bubbly and chicken is cooked through.

Sun Dried Tomato, Spinach and Cheese Stuffed Chicken

Let the chicken rest for 3 minutes before serving.

 

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Sun Dried Tomato, Spinach and Cheese Stuffed Chicken

Sun Dried Tomato, Spinach and Cheese Stuffed Chicken
  • Author:
  • Prep Time: 5 Minutes
  • Cook Time: 20 Minutes
  • Total Time: 25 minutes
  • Yield: 2 Servings
  • Category: Chicken

Ingredients

  • 2 boneless and skinless chicken breasts
  • 1/2 cup sun dried tomato
  • 1/2 cup crumbled feta cheese
  • 1/2 cup baby spinach leaves
  • 2 teaspoons extra-virgin olive oil
  • 1/4 cup Italian salad dressing
  • Sea salt, to taste
  • Freshly ground black pepper, to taste

Instructions

Preheat oven to 350 degrees F.

Cut a pocket into each chicken breast, taking care not to cut all the way though.

Coat the chicken (inside and out) with the Italian Dressing, season with sea salt and freshly ground black pepper.

Place chicken on work surface. Stuff with sun dried tomato, cheese and baby spinach leaves.

Seal with toothpicks

Heat extra-virgin olive oil in a cast iron skillet over high heat. Add chicken and cook for 1 1/2 minutes on each side, or until golden brown.

Transfer to oven and cook for 15 minutes, or until cheese is melted and bubbly and chicken is cooked through.

Let the chicken rest for 3 minutes before serving.

Nutrition

  • Serving Size: 2
  • Calories: 429
  • Sugar: 9.8g
  • Sodium: 1081mg
  • Fat: 21g
  • Trans Fat: 0g
  • Carbohydrates: 13.12g
  • Fiber: 1.9g
  • Protein: 45.9g
  • Cholesterol: 159mg

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Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

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