A delicious and flavorful recipe for stuffed chicken breasts filled with spinach, sun-dried tomatoes, and cheeses.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:2 servings 1x
Category:Main Course
Method:Baking and Searing
Cuisine:Italian
Diet:Low Carb
Ingredients
Scale
2 large chicken breasts
1 cup fresh spinach, chopped
1/2 cup sun-dried tomatoes, chopped
1/2 cup ricotta cheese
1/2 cup mozzarella cheese, shredded
1 teaspoon garlic powder
1 teaspoon Italian seasoning
Salt and pepper to taste
2 tablespoons olive oil
1/4 cup grated Parmesan cheese
Fresh basil leaves for garnish (optional)
Instructions
Preheat the oven to 375°F (190°C).
In a mixing bowl, combine the chopped spinach, sun-dried tomatoes, ricotta cheese, mozzarella cheese, garlic powder, Italian seasoning, salt, and pepper. Mix well until all ingredients are combined.
Carefully slice a pocket into each chicken breast, making sure not to cut all the way through.
Stuff each chicken breast with the cheese and spinach mixture, securing the opening with toothpicks if necessary.
Heat olive oil in a large oven-safe skillet over medium-high heat. Add the stuffed chicken breasts and sear for about 4-5 minutes on each side until golden brown.
Sprinkle the grated Parmesan cheese on top of the chicken breasts.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
Remove from the oven and let rest for 5 minutes before serving. Garnish with fresh basil leaves if desired.
Notes
For a spicier kick, add red pepper flakes to the cheese mixture.
Substitute the ricotta cheese with cream cheese for a richer flavor.