Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup sun-dried tomatoes (oil-packed or dry)
- 2 cups fresh spinach
- 1 cup cheese (cream cheese, mozzarella, or feta)
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Herbs (fresh basil, parsley, or Italian seasoning)
Instructions
- Preheat your oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds. Add spinach and sun-dried tomatoes, cooking until the spinach wilts. Remove from heat, cool slightly, then mix in cheese and season with salt, pepper, and herbs.
- Butterfly each chicken breast, creating a pocket. Season inside and outside with salt and pepper.
- Stuff the chicken breasts with the spinach and cheese mixture, pressing gently to seal. Secure with toothpicks if needed.
- In the same skillet, sear each stuffed chicken breast for 3-4 minutes on each side until golden brown. Transfer to a baking dish and bake for 20-25 minutes or until fully cooked (165°F internal temperature).
- Let the chicken rest for about 5 minutes before slicing.
Notes
Serve with mashed potatoes or a fresh green salad for a complete meal. Freezing the dish is an option; just ensure it cools completely before wrapping.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Non-Vegetarian