Description
Deliciously stuffed chicken breasts filled with creamy spinach, mozzarella, and sun-dried tomatoes, baked to perfection for a healthy and flavorful meal, perfect for any occasion.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup fresh spinach, chopped
- 1/2 cup low-fat cream cheese, softened
- 1/2 cup shredded mozzarella cheese
- 1/4 cup sun-dried tomatoes, chopped
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar (optional)
- Fresh basil leaves for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- In a medium skillet over medium heat, add a splash of olive oil. Once hot, add the chopped spinach and sauté for 2-3 minutes until wilted.
- In a mixing bowl, combine the sautéed spinach, softened cream cheese, shredded mozzarella cheese, chopped sun-dried tomatoes, minced garlic, Italian seasoning, salt, and pepper. Mix until well combined.
- Place the chicken breasts on a cutting board and slice each horizontally to create a pocket.
- Season both sides of the chicken breasts with salt, pepper, and a sprinkle of Italian seasoning.
- Stuff each chicken breast pocket with the filling mixture and secure with toothpicks if necessary.
- In the same skillet, add more olive oil and heat over medium-high heat. Sear the stuffed chicken breasts for 3-4 minutes on each side until golden brown.
- Place the seared chicken breasts in a baking dish and drizzle with balsamic vinegar if desired.
- Bake in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
- Remove from the oven and let the chicken rest for 5 minutes.
- Slice each stuffed chicken breast in half and arrange on a serving platter. Garnish with fresh basil leaves.
- Serve with roasted vegetables, a fresh garden salad, or quinoa.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the microwave or oven as described for best results.
- Prep Time: 15 minutes
- Cook Time: 30 minutes