Description
A deliciously savory stuffed chicken breast filled with spinach, feta, mozzarella, and sun-dried tomatoes, baked to perfection for a hearty and satisfying meal.
Ingredients
- 1/3 cup warm water
- 6 oz baby spinach
- 4 (7 to 8 oz each) boneless, skinless chicken breasts
- 1/2 cup (2.5 oz) crumbled feta cheese
- 1/2 cup (2 oz) shredded mozzarella cheese
- 1/4 cup (slightly packed) sun-dried tomatoes in oil, chopped
- 1 Tbsp chopped fresh basil (or 3/4 tsp dried basil)
- 3/4 tsp dried oregano
- 3/4 tsp minced fresh garlic
- 1/4 tsp red pepper flakes
- 1 Tbsp olive oil
- Salt and freshly ground black pepper, to taste
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Soak the sun-dried tomatoes in warm water for 5 minutes, then chop.
- Sauté spinach in a skillet until wilted and drain any excess liquid.
- In a bowl, mix spinach, feta, mozzarella, sun-dried tomatoes, basil, oregano, garlic, and red pepper flakes. Season with salt and pepper.
- Cut pockets in the chicken breasts, stuff with the filling, and secure with toothpicks.
- Heat olive oil in a skillet and sear the stuffed chicken breasts for 3-4 minutes per side.
- Transfer to the oven and bake for 20-25 minutes or until fully cooked (165°F internal temperature).
- Let rest for a few minutes, remove toothpicks, and serve.
Notes
- For extra flavor, drizzle a bit of olive oil over the chicken before baking.
- Make ahead: Assemble the chicken breasts the night before and bake them the next day.
- You can use boneless skinless chicken thighs for a juicier option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes