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Sundried tomato, spinach and cheese stuffed chicken breast is one of the most well liked of current trending meals in the world. It’s enjoyed by millions daily. It is simple, it is fast, it tastes yummy. Sundried tomato, spinach and cheese stuffed chicken breast is something that I have loved my whole life. They’re fine and they look fantastic.
And when this Sun Dried Tomato, Spinach and Cheese Stuffed Chicken from Yammie's Noshery came across my radar, I jumped on it straight away. The beauty of this baked stuffed chicken breast recipe is that it's a base that you can adapt to your own taste using whatever ingredients you. Sundried Tomato, Spinach, and Cheese Stuffed Chicken.
To get started with this recipe, we must prepare a few ingredients. You can have sundried tomato, spinach and cheese stuffed chicken breast using 12 ingredients and 6 steps. Here is how you can achieve it.
Ingredients needed to cook Sundried tomato, spinach and cheese stuffed chicken breast:
- 4 pieces chicken breast
- 1 can sundried tomatoes
- 6 slices mozzarella cheese
- 1 handful spinach
- Olive oil
- italian dressing ingredients:
- 2 tsp mustard
- 2 tsp lemon
- 3 tsp olive oil
- 1/2 tsp Italian mixed herbs
- Salt
- Pepper
Marinade the chicken breasts in the dressing for a few hours (I actually skipped this step. I just dumped some on right before I cooked them because I was doing it. Then I place in sun dried tomatoes, wilted spinach and thick-sliced mozzarella cheese. Top it with a little Killer Hog's AP Seasoning and secure with skewers to hold everything inside during the grilling process.
Steps to serve Sundried tomato, spinach and cheese stuffed chicken breast:
- Preheat oven to 180C/350F.
- Whisk together the Italian Dressing ingredients in a bowl. It will be thicker than salad dressing.
- Cut a pocket into each chicken breast, taking care not to cut all the way though. Coat the chicken (inside and out) with the Italian Dressing.
- Place chicken on work surface. Stuff with sun dried tomato, top with cheese then finish with spinach leaves. Just stuff in as much as you can.
- Seal with toothpicks (just stick them in on the diagonal - see photo in post). Heat oil in an ovenproof skillet over high heat. Add chicken and cook for 1 1/2 minutes on each side, or until golden.
- Transfer to oven and cook for 15 minutes, or until cheese is melted and bubbly and chicken is cooked through. Rest for 3 minutes before serving, drizzled with the juices in the skillet.
Stuff the chicken breast with spinach, sundried tomato, and ½ slice of mozzarella. These Sundried Tomato Stuffed Chicken Breasts are filled with Sun Dried Tomato Bruschetta, mozzarella and spinach, rolled, breaded and baked in the Sun Dried Tomato and Cheese Stuffed Chicken Rollatini. Defrost your spinach and squeeze out as much water as you can. This recipe was featured in our Weekly Meal Plan Newsletter - Looking for dinner ideas? Check out our Weekly Meal Planner Newsletter and sign up here!
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