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Spinach and Sun-Dried Tomato Stuffed Chicken Breast Recipe

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3.9 from 10 reviews

Delicious and healthy spinach stuffed chicken breasts filled with a flavorful mixture of spinach, walnuts, sun dried tomatoes, cheeses, and herbs, then seared to perfection in a cast iron skillet. Perfect for a quick and satisfying meal that serves six.

  • Total Time: 22 minutes
  • Yield: 6 servings

Ingredients

Stuffing Ingredients

  • 5 ounces frozen spinach, thawed
  • 3/4 cup walnuts, finely chopped (divided)
  • 6 sun dried tomatoes, chopped (plus more for garnish)
  • 1/4 cup chopped fresh parsley (plus more for garnish)
  • 2 garlic cloves, minced
  • 1/2 cup ricotta cheese
  • 1/4 cup shredded mozzarella cheese
  • 1/4 cup grated parmesan cheese
  • 1 teaspoon dried oregano
  • Kosher salt, to taste
  • Black pepper, to taste
  • Extra virgin olive oil, for drizzling and cooking

Chicken

  • 4 boneless skinless chicken breasts
  • Kosher salt, for seasoning
  • Black pepper, for seasoning
  • 3 tablespoons extra virgin olive oil (for searing)

Instructions

  1. Drain the Spinach: Place the thawed spinach in a clean kitchen towel and twist it firmly to squeeze out all excess water. This will prevent the stuffing from becoming soggy.
  2. Make the Stuffing: In a medium mixing bowl, combine the drained spinach with 1/2 cup of chopped walnuts, chopped sun dried tomatoes, fresh parsley, minced garlic, ricotta, shredded mozzarella, and grated parmesan. Season with dried oregano, a pinch of kosher salt, and black pepper. Drizzle a little olive oil over the mixture and stir well until thoroughly combined.
  3. Prep the Chicken: Pat the chicken breasts dry with paper towels and season both sides with salt and pepper. On a flat cutting board, place a chicken breast and, using a sharp chef’s knife, carefully cut a pocket into the thickest part, slicing about 3/4 of the way through to create a 3-4 inch wide cavity without cutting through completely. Repeat for all chicken breasts.
  4. Stuff the Chicken Breasts: Evenly divide and spoon the spinach and cheese stuffing into each chicken breast pocket, ensuring the filling is securely packed inside.
  5. Sear the Chicken: Heat 3 tablespoons of olive oil in a large cast iron skillet over medium-high heat until shimmering but not smoking. Add the stuffed chicken breasts and cook for 5 to 7 minutes on one side until golden brown, then carefully flip and cook for another 5 minutes or until the internal temperature reaches 165°F (74°C).
  6. Finish and Serve: Remove the skillet from heat and let the chicken rest for 3 to 5 minutes. Optionally, slice the chicken into smaller pieces. Garnish with the reserved 1/4 cup chopped walnuts, additional parsley, and sun dried tomatoes. Serve and enjoy your flavorful spinach stuffed chicken breast!

Notes

  • Make sure to thoroughly drain the spinach to avoid watery stuffing.
  • Use a sharp knife to create the pocket in the chicken breasts safely and cleanly.
  • Cooking time may vary depending on the thickness of the chicken; always check for an internal temperature of 165°F for safety.
  • Cast iron skillet is preferred for even searing but any heavy-bottomed skillet will work.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • For added flavor, you may drizzle a bit of balsamic glaze over the finished chicken before serving.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: American

Find it online: https://dishiary.com/spinach-and-sun-dried-tomato-stuffed-chicken-breast-recipe-2/