Best 2 Chicken Breasts Stuffed With Spinach Sun Dried Tomatoes Recipes

**Savory and Succulent Stuffed Chicken Breasts: A Culinary Symphony of Spinach, Sun-Dried Tomatoes, and Aromatic Herbs**

Indulge in a delectable culinary journey with our tantalizing recipe for Chicken Breasts Stuffed with Spinach, Sun-Dried Tomatoes, and a medley of aromatic herbs. This dish promises an explosion of flavors, textures, and aromas that will leave you craving for more. Discover the art of creating perfectly cooked chicken breasts, generously filled with a vibrant spinach and sun-dried tomato stuffing, exuding a symphony of flavors that dance on your palate. Embark on this culinary adventure and elevate your taste buds to new heights with this show-stopping dish. Additionally, explore variations of this recipe, including a delectable Creamy Mushroom Sauce, a zesty Lemon Butter Sauce, and a tangy Salsa Verde, each adding a unique twist to the classic stuffed chicken breast experience.

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SUN-DRIED TOMATO & SPINACH-STUFFED CHICKEN RECIPE BY TASTY

Sun-dried Tomato & Spinach-stuffed Chicken Recipe by Tasty image

Here's what you need: whole wheat pasta, boneless, skinless chicken breasts, olive oil, pepper, salt, garlic, shredded mozzarella cheese, baby spinach, sundried tomato, marinara sauce, baby spinach

Provided by Mel Boyajian

Categories Dinner

Yield 2 servings

Number Of Ingredients 11

Ingredients

4 cups whole wheat pasta, cooked
2 boneless, skinless chicken breasts
2 teaspoons olive oil
pepper, to taste
salt, to taste
2 cloves garlic, sliced
½ cup shredded mozzarella cheese
2 oz baby spinach
½ cup sundried tomato
2 cups marinara sauce
4 oz baby spinach

Steps:

Preheat oven to 375˚F (190˚C).
With a knife, carefully cut a slit in the side of the chicken making sure to not cut all the way through.
Season the chicken breasts with olive oil, pepper, and salt.
Stuff each chicken breast with a clove of garlic, half of the mozzarella, half of the sun-dried tomatoes, and 1 ounce (30g) of baby spinach. (You may use toothpicks to close the ingredients inside the chicken breasts if desired, just remember to remove them!)
In a cast-iron skillet, sear chicken on medium-high heat until all sides are browned.
Continue baking in oven for 15-20 minutes, or until internal temperature of the chicken reaches 165˚F (75˚C). Set aside.
Heat marinara and spinach in the cast-iron skillet on medium-high heat until spinach is wilted.
Serve chicken on top of whole wheat pasta and spinach marinara sauce.
Enjoy!

CHICKEN BREASTS STUFFED WITH SPINACH & SUN-DRIED TOMATOES

Chicken Breasts Stuffed With Spinach & Sun-Dried Tomatoes image

I found this in a diabetic cookbook I was given. I had to cook a little longer then started in the recipe, but it was a wonderful meal. I served it with white rice. Points 5.

Provided by Dancer

Categories Chicken Breast

Time 32m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

4 cups moderately packed fresh spinach, coarsely chopped
2 -3 tablespoons sun-dried tomatoes with Italian herbs, in olive oil, drained and julienned
1/3 cup shredded reduced-fat mozzarella cheese
2 tablespoons grated parmesan cheese
20 ounces boneless skinless chicken breast halves
1 teaspoon dried Italian seasoning
3/4 teaspoon garlic powder
1/4 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon extra virgin olive oil

Steps:

Coat a large nonstick skillet with nonstick cooking spray.
Add the spinach, and cook over medium-high heat, 2 minutes, or until the spinach is wilted.
Remove from heat, and toss in the sun-dried tomatoes, mozzarella and Parmesan.
Set aside.
Cut a deep pocket into the thickest side of each piece of chicken, and stuff a quarter of the spinach mixture into each pocket.
Close by pressing flesh together and securing with a wooden toothpick, if necessary.
Combine the Italian seasoning, garlic powder, salt and pepper, and sprinkles both sides of the chicken pieces with some of the mixture.
Wipe out the skillet, add the olive oil, and preheat over medium-high heat.
Add the chicken, and cook for 2 minutes on each side, or until nicely browned.
Reduce heat to medium-low, cover and cook for about 8 minutes, turning occasionally, until the chicken is cooked through.
Serve hot.

Nutrition Facts : Calories 211.8, Fat 7.9, SaturatedFat 1.7, Cholesterol 92.9, Sodium 372.2, Carbohydrate 1.8, Fiber 0.8, Sugar 0.2, Protein 32

Tips:

Mise en Place: Before you start cooking, make sure you have all your ingredients prepped and measured. This will make the cooking process go much smoother.
Use Fresh Ingredients: The fresher your ingredients, the better your dish will taste. If possible, use organic or locally grown ingredients.
Don't Overcook the Chicken: Chicken breasts can easily become dry and tough if they are overcooked. Cook them until they are just cooked through, or about 165 degrees Fahrenheit internal temperature.
Let the Chicken Rest: After cooking the chicken, let it rest for a few minutes before slicing or serving. This will help the juices redistribute and keep the chicken moist.
Make Ahead: This dish can be made ahead of time and reheated when you're ready to serve. Simply cook the chicken breasts and spinach filling according to the recipe, then let them cool completely. Store the chicken breasts and filling separately in airtight containers in the refrigerator for up to 3 days. When you're ready to serve, reheat the chicken breasts and filling in a preheated oven at 350 degrees Fahrenheit until heated through.

Conclusion:

Chicken breasts stuffed with spinach and sun-dried tomatoes is a delicious and easy-to-make dish that is perfect for a weeknight meal. It's also a great way to use up leftover chicken. With a few simple ingredients and a little bit of time, you can create a flavorful and satisfying meal that the whole family will enjoy.