Post by Loupy on Mar 30, 2017 19:33:54 GMT -7
Sun Dried Tomato, Spinach & Cheese Baked Stuffed Chicken Breast
From: Nagi @ www.recipetineats.com/
Chicken breast slathered with an Italian dressing then stuffed with sun dried tomato, spinach and cheese. The chicken breast stays beautifully juicy because it cooks faster than whole chicken breast, even though this is stuffed. Also the juices from the sun dried tomato, cheese and Italian dressing baste the chicken as it roasts
The beauty of this baked stuffed chicken breast recipe is that it’s a base that you can adapt to your own taste using whatever ingredients you have. Assuming that you have chicken breast. And cheese. Because….well, you know. The end result just wouldn’t be the same if you didn’t have both of those...
I love making this with sun dried tomato because for a relatively unattractive looking shrivelled up vegetable, it packs a lot of flavor punch which is right up my alley. So I always have a jar lurking in my fridge. Just a bit of sun dried tomato can make anything so much more interesting. Think – omelettes/frittas, pastas, salads.
Prep Time:5 mins
Cook Time:20 mins
Total Time:25 mins
Servings: 2
Ingredients
6oz/180g small chicken breasts (2 pieces), boneless and skinless
1/2 cup oil packed sun dried tomato (Use enough to cover the chicken, cut into strips)
4 slices mozzarella cheese (or other melting cheese of choice)
Handful of spinach leaves
2 tsp olive oil
Italian Dressing
1 tbsp Dijon Mustard
1 tbsp white wine vinegar or lemon juice
1/2 tsp sugar, any
2 tsp olive oil
1/2 tsp EACH Italian mixed herbs and red pepper flakes (see notes)
Salt & pepper
Instructions
Preheat oven to 180C/350F.
Whisk together the Italian Dressing ingredients in a bowl.
It will be thicker than salad dressing.
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.
Place chicken on work surface.
Stuff with sun dried tomato, top with cheese then finish with spinach leaves.
Just stuff in as much as you can.
Seal with toothpicks (just stick them in on the diagonal).
Heat oil in an ovenproof skillet over high heat.
Add chicken and cook for 1 1/2 minutes on each side, or until golden.
Transfer to oven and cook for 15 minutes, or until cheese is melted and bubbly and chicken is cooked through.
Rest for 3 minutes before serving, drizzled with the juices in the skillet.
Recipe Notes
1. Use whatever dried herbs you have - thyme, oregano, parsley, basil.
2. Other ingredients you could use are Basil, ricotta, feta, other pickled / marinated vegetables, frozen spinach, olives, to name a few.
Nutritional Information
Calories: 416
From: Nagi @ www.recipetineats.com/
Chicken breast slathered with an Italian dressing then stuffed with sun dried tomato, spinach and cheese. The chicken breast stays beautifully juicy because it cooks faster than whole chicken breast, even though this is stuffed. Also the juices from the sun dried tomato, cheese and Italian dressing baste the chicken as it roasts
The beauty of this baked stuffed chicken breast recipe is that it’s a base that you can adapt to your own taste using whatever ingredients you have. Assuming that you have chicken breast. And cheese. Because….well, you know. The end result just wouldn’t be the same if you didn’t have both of those...
I love making this with sun dried tomato because for a relatively unattractive looking shrivelled up vegetable, it packs a lot of flavor punch which is right up my alley. So I always have a jar lurking in my fridge. Just a bit of sun dried tomato can make anything so much more interesting. Think – omelettes/frittas, pastas, salads.
Prep Time:5 mins
Cook Time:20 mins
Total Time:25 mins
Servings: 2
Ingredients
6oz/180g small chicken breasts (2 pieces), boneless and skinless
1/2 cup oil packed sun dried tomato (Use enough to cover the chicken, cut into strips)
4 slices mozzarella cheese (or other melting cheese of choice)
Handful of spinach leaves
2 tsp olive oil
Italian Dressing
1 tbsp Dijon Mustard
1 tbsp white wine vinegar or lemon juice
1/2 tsp sugar, any
2 tsp olive oil
1/2 tsp EACH Italian mixed herbs and red pepper flakes (see notes)
Salt & pepper
Instructions
Preheat oven to 180C/350F.
Whisk together the Italian Dressing ingredients in a bowl.
It will be thicker than salad dressing.
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.
Place chicken on work surface.
Stuff with sun dried tomato, top with cheese then finish with spinach leaves.
Just stuff in as much as you can.
Seal with toothpicks (just stick them in on the diagonal).
Heat oil in an ovenproof skillet over high heat.
Add chicken and cook for 1 1/2 minutes on each side, or until golden.
Transfer to oven and cook for 15 minutes, or until cheese is melted and bubbly and chicken is cooked through.
Rest for 3 minutes before serving, drizzled with the juices in the skillet.
Recipe Notes
1. Use whatever dried herbs you have - thyme, oregano, parsley, basil.
2. Other ingredients you could use are Basil, ricotta, feta, other pickled / marinated vegetables, frozen spinach, olives, to name a few.
Nutritional Information
Calories: 416
