Spinach Sun-dried Tomato and Feta Cheese Stuffed Chicken
This dish is one of my favorites, and and easily be adjusted for dairy free and gluten-free diets. 🥰
Prep Time: 15 Min
Cook Time: 25 Min
Total Time: 40 Min
Ingredients
Two large chicken breasts
seasoned with (salt and pepper and olive oil)
1/2 cup sundried tomatoes
1/2 cup roughly chopped spinach
2 tsp minced garlic
1/2 cup feta cheese or
1/2 cup shredded mozzarella cheese
1/4 cup of butter
The filling
1. In an iron skillet or oven-safe pan, sautée the sun-dried tomatoes and garlic until fragrant.
2. Add in the spinach and stir until wilted then remove to a bowl where you will then combine with the cheese.
The crust
1/2 cup Panko breadcrumbs or for gluten-free use crushed
Rice Checks cereal
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp smoked paprika
1/2 tsp Italian seasoning
1/4 cup of melted butter
Gently mix
Instructions
Pre-heat your oven to 375
1. With a large sharp knife, carefully cut the chicken breasts like hot dog buns. Don't cut all the way through
2. Open the chicken breast, and generously spoon in the spinach tomato, and cheese filling.
3. Carefully fold the chicken over the filling and secure it with 3 or 4 toothpicks near the opening to keep it all together.
4. Heat a tablespoon of olive oil on medium-high heat. (I used a cast iron skillet but be sure the pan is oven-safe) and sear the meat for 2 to 3 minutes on each side to seal in moisture during baking.
5. Carefully remove the stuffed chicken from the pan to a clean surface and gently pack the outside of the chicken with the seasoned breadcrumb mixture.
6. Return the chicken to your iron skillet or oven-safe pan and bake in the oven for 20 minutes or until the center reaches 165ºF on a thermometer. Let rest for 5 minutes before serving.
7. Enjoy ❤️!
I served mine over a bed of Orzo rice pilaf that I had rockin in the Instapot while I was cooking this! The recipe for that is also in this book, so go for it! 💪🏾
Credits:
Jbizhollywood