Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Spinach and Sun-Dried Tomato Stuffed Chicken Breast Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 6 reviews

This Spinach Stuffed Chicken Breast recipe features juicy chicken breasts filled with a flavorful mixture of spinach, walnuts, sun dried tomatoes, and a trio of cheeses. Pan-seared to golden perfection and garnished with fresh parsley and additional sun dried tomatoes, this dish offers a delicious and nutritious meal that’s ready in just 22 minutes, serving 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

Chicken

  • 4 boneless skinless chicken breasts
  • Salt and pepper, for seasoning
  • 3 tablespoons extra virgin olive oil (for searing)

Instructions

  1. Drain the spinach: Place the thawed spinach into a clean kitchen towel and twist tightly to remove excess water. This prevents the stuffing from becoming soggy.
  2. Make the stuffing: In a medium mixing bowl, combine the drained spinach, 1/2 cup of chopped walnuts, chopped sun dried tomatoes, chopped fresh parsley, minced garlic, ricotta, mozzarella, and parmesan cheeses. Season with dried oregano, a pinch of kosher salt, and black pepper. Drizzle with a little olive oil and mix thoroughly until well combined.
  3. Prep the chicken: Pat the chicken breasts dry with paper towels. Season both sides with salt and pepper. Carefully create a pocket in each breast by placing it on a cutting board, holding firmly, and slicing about 3/4 of the way through the thickest part, making a 3 to 4-inch wide pocket without cutting all the way through.
  4. Stuff the chicken breasts: Evenly divide the spinach and cheese stuffing among the four chicken breasts, spooning the mixture into each pocket.
  5. Sear the chicken: Heat 3 tablespoons of olive oil in a large cast iron skillet over medium-high heat until shimmering. Add the stuffed chicken breasts and cook on one side for 5 to 7 minutes until golden brown. Flip and cook on the other side for about 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. Slice into smaller pieces if desired. Garnish with the reserved chopped walnuts, fresh parsley, and additional sun dried tomatoes. Serve warm and enjoy!

Notes

  • Removing excess water from the spinach is crucial to prevent a soggy stuffing.
  • Make sure not to cut all the way through the chicken breasts when making the pockets.
  • Use a meat thermometer to ensure chicken is cooked safely to 165°F.
  • Cast iron skillet helps achieve a nice sear but any heavy-bottomed skillet will work.
  • Sun dried tomatoes packed in oil give more flavor; adjust quantity based on preference.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: American
  • Diet: Low Fat

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