The tender chicken breasts in this recipe are stuffed with the savory flavors of sun-dried tomato, spinach, fresh herbs and goat cheese and baked to a deliciously and yummy perfection.
Stuffed Chicken Breasts With Sun-Dried Tomatoes & Goat Cheese
3 boneless, skinless chicken breasts *See Cook’s Notes below
1 cup baby spinach, chopped
2/3 cups sun-dried tomatoes in oil, drained and chopped
2/3 cups crumbled goat cheese
1 shallot, chopped
2 garlic cloves, minced
1/4 cups fresh basil,
2 tablespoons Panko, plain
1 tablespoon fresh oregano, chopped
1 tablespoon Parmesan cheese, grated
1/4 teaspoon salt
1 1/2 tablespoons olive oil, divided
Preheat oven to 425 degrees
Use a sharp knife to slice a pocket into the sides of each chicken breast. Make sure you don’t cut all the way through, just enough to create a place for the spinach mixture to go.
You can also butterfly cut the breasts. Doing this will make for even thickness of the breasts leading to even cooking and achieving quicker cooking times.
If there’s a tenderloin, remove it if you wish and save it for another recipe. Such as with this – Honey Harissa Fried Chicken Fillets.
Place your hand flat on top of the chicken breast, and slice into one side by starting at the thicker end and finish at the thin point, without slicing all the way through.
Open the chicken breast and It should resemble a butterfly shape.
Place the filling on one side of the breast and spread evenly. Pull other side of breast over the filling and close using tooth picks.
Read more here about how to Enhance Your Chicken Breasts With These Simple Maneuvers.
In a medium bowl add the sun-dried tomatoes, spinach, goat cheese, shallots, garlic, basil, panko, oregano, parmesan cheese, salt and 1/2 tablespoon olive oil and mix until well combined.
Divide spinach mixture between the chicken breasts and stuff each with about 3/4 cup. If needed, you can use toothpicks to close chicken breast.
Heat a large cast iron skillet over medium heat.
Add the remaining oil and once hot, sear the chicken breasts on each side for about 2 to 3 minutes, until browned.
Transfer skillet to oven and finish cooking 12 to 15 minutes, or until chicken reaches 165 degrees.
Remove from oven and tent with foil for 5 minutes before eating.
Remove toothpicks, plate and serve.
Try these delicious stuffed chicken recipes.
- Smoked Bacon & Ricotta Cheese Stuffed Chicken Breasts
- Bacon Wrapped Garlic Lemon Stuffed Chicken Breast
- Italian Five Cheese Chicken Roll Ups
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