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Cheese and Sun-Dried Tomato Stuffed Chicken Breasts
Tender chicken breast stuffed with a rich cheese and sun-dried tomato filling. This stuffed chicken breast recipe is easy to make too!
- 4 boneless skinless chicken breasts butterflied
- 1 cup seasoned bread crumbs
- 1/2 cup cream
- 3 tbs olive oil divided
- 5 oz fresh baby spinach
- 6 oz cream cheese softened
- 1/2 cup sun-dried tomatoes cut in thin strips
- 1 clove garlic finely minced
- 1/4 tsp basil
- pinch oregano
- 1/2 cup shredded mozzarella
- 1/2 tsp salt
- 1/4 tsp pepper
Preheat oven to 400 degrees F. Spray a baking sheet with non-stick spray or line with parchment paper.
Heat 1 tbs of the olive oil in a large skillet. Add the spinach and stir until it’s just wilted. Remove to a plate and set aside.
Mix all filling ingredients in a small bowl. Open the chicken breasts so they lay flat. Place equal amounts of the filling and wilted spinach on one side of the open breast then fold over and secure with a toothpick.
Dip each stuffed breast in the cream, letting the excess drip off then coat each breast in the seasoned bread crumbs.
In the same pan you used for the spinach, add the remaining 2 tbs of olive oil and heat over medium heat.
Brown each side of the chicken breasts just so the crumb coating browns. Remove to prepared baking sheet and bake for 30-35 minutes, or until the chicken juices run clear and the cheese filling is beginning to brown.
Serving: 1g | Calories: 672kcal | Carbohydrates: 33g | Protein: 37g | Fat: 44g | Saturated Fat: 19g | Cholesterol: 171mg | Sodium: 1120mg | Potassium: 1248mg | Fiber: 4g | Sugar: 9g | Vitamin A: 4640IU | Vitamin C: 17.7mg | Calcium: 242mg | Iron: 4.4mg