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Sun Dried Tomato Stuffed Chicken Breast
Sun dried tomato stuffed chicken breast is a savory dish bursting with flavors from the sun dried tomatoes, tender spinach, and plenty of gooey cheese.
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Bursting with tasty Italian flavors, sun dried tomato stuffed chicken breast is a delicious entree stuffed full of cheese and veggies. This elegant looking dish is quick and easy to assemble, perfect for guests or a weeknight dinner at home.
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Take dinner to the next level with this stuffed chicken breast is delicious, impressive, and easy to put together. A dish that you would be happy to serve to company, sun dried tomato stuffed chicken breast is also a dinner that the whole family will enjoy.
The flavors of sun dried tomatoes, tender spinach, and plenty of gooey cheese come together to make a mouth-watering chicken dinner. Serve your stuffed chicken breast with some favorite sides like garlic bread, glazed carrots, or creamy mashed potatoes.
Have dinner on the table in about an hour with this savory dish. Juicy and flavorful, sun dried tomato stuffed chicken breast is a chicken dinner that everyone will love.
Sun Dried Tomato Stuffed Chicken Breast Ingredients
- Chicken - boneless skinless chicken breasts
- Salt - kosher salt
- Cream cheese
- Spinach - baby spinach leaves
- Sundried tomatoes - in olive oil with herbs
- Cheese - grated mozzarella cheese
- Salt - coarse sea salt
- Oil - olive oil
- Tomatoes - grape tomatoes
Brining helps the chicken retain moisture and flavor while cooking. The brine is a simple salt/water brine, however, you want to use kosher salt, which is coarser than sea salt or table salt.
It’s easier to slice and stuff chicken breasts that are on the larger side. When shopping for this recipe keep an eye out for nice thick chicken breasts.
While mozzarella cheese will make this dish extra gooey, you can substitute any hard or semi-soft cheese that you like. You could also add other veggies to your stuffing, such as finely chopped mushrooms, red peppers, or onions. Cooked bacon or prosciutto for a meaty addition would be delicious additions as well. If you are worried about all of the filling staying in the chicken breasts, you can use the toothpicks to secure the opening.
How to Make Sun Dried Tomato Stuffed Chicken Breast
FIRST STEP: Place chicken breasts in a large bowl and add kosher salt. Fill the bowl with water to cover the chicken breasts and stir to dissolve the salt. Allow the chicken to sit in the “brine” for at least 30 minutes.
SECOND STEP: Remove chicken from brine and pat dry with paper towels.
THIRD STEP: Slice a slit into the side of each chicken breast, being careful not to slice the chicken all the way through.
FOURTH STEP: Divide the cream cheese, spinach, sun-dried tomatoes, and mozzarella between the chicken breasts and layer the ingredients inside (the order of layering isn’t important).
FIFTH STEP: Use a toothpick to close up and hold each stuffed chicken breast together. Sprinkle both sides of the chicken with salt and pepper.
SIXTH STEP: Preheat the oven to 400°F.
SEVENTH STEP: Heat olive oil in a large skillet over medium-high heat. Sear the chicken, browning for several minutes on each side. You may need to brown the chicken in batches so that there is space between the chicken while browning. Do not overcrowd. When the pieces are browned, remove them to a plate to fit the remaining pieces in the pan.
EIGHTH STEP: Return all of the chicken to the skillet. Sprinkle grape tomatoes over the chicken.
NINTH STEP: Bake for 10-15 minutes or until the chicken is cooked all the way through and registers 165°F.
TENTH STEP: Remove from the oven and allow chicken breasts to rest for about 5 minutes before serving.
What temperature should my stuffed chicken be when it’s done?
The internal temperature of the chicken should register 165°F on a meat thermometer. Be sure to check the temperature of the chicken and the filling to determine doneness.
What if I don’t have an oven-safe skillet?
If you don’t have an oven-safe skillet, such as a cast-iron skillet, simply sear each stuffed breast in the skillet you have, then transfer them to a baking dish sprayed with nonstick cooking spray to put them in the oven. Make sure that if you transfer to a baking dish that you pour all of your pan drippings into the casserole dish prior to finishing baking in the oven.
Is it safe to put toothpicks in the oven?
While toothpicks are perfectly safe to put in the oven to hold your chicken together, an alternative is to use small sections of dried spaghetti to hold the chicken closed.
How to Store Sun Dried Tomato Stuffed Chicken Breast
IN THE FRIDGE: Store leftover stuffed chicken breast in an airtight container in the refrigerator for up to 3 days.
IN THE FREEZER: Store sun dried tomato stuffed chicken breast in a freezer-safe container in the freezer for up to 1 month.
Sun Dried Tomato Stuffed Chicken Breast
Sun dried tomato stuffed chicken breast is a savory dish bursting with flavors from the sun dried tomatoes, tender spinach, and plenty of gooey cheese.
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Ingredients
- 4 boneless skinless chicken breasts (8-ounces each)
- ¼ cup kosher salt
- 4 ounces cream cheese
- 1 cup baby spinach leaves (roughly chopped)
- ½ cup sundried tomatoes in olive oil with herbs
- 1 cup mozzarella cheese (grated )
- ½ teaspoon black pepper
- ½ teaspoon coarse sea salt
- 2 tablespoons olive oil
- 1 cup grape tomatoes (halved)
DIRECTIONS
- Place chicken breasts in a large bowl and add kosher salt. Fill the bowl with water to cover the chicken breasts and stir to dissolve the salt. Allow the chicken to sit in the “brine” for at least 30 minutes.
- Remove chicken from brine and pat dry with paper towels.
- Slice a slit into the side of each chicken breast, being careful not to slice the chicken all the way through.
- Divide the cream cheese, spinach, sun-dried tomatoes, and mozzarella between the chicken breasts and layer the ingredients inside (the order of layering isn’t important).
- Use a toothpick to close up and hold each stuffed chicken breast together. Sprinkle both sides of the chicken with salt and pepper.
- Preheat the oven to 400°F.
- Heat olive oil in a large skillet over medium-high heat. Sear the chicken, browning for several minutes on each side. You may need to brown the chicken in batches so that there is space between the chicken while browning. Do not overcrowd. When the pieces are browned, remove them to a plate to fit the remaining pieces in the pan.
- Return all of the chicken to the skillet. Sprinkle grape tomatoes over the chicken.
- Bake for 10-15 minutes or until the chicken is cooked all the way through and registers 165°F.
- Remove from the oven and allow chicken breasts to rest for about 5 minutes before serving.
Nutrition
Calories: 512kcal | Carbohydrates: 4g | Protein: 56g | Fat: 29g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.03g | Cholesterol: 195mg | Sodium: 7899mg | Potassium: 1030mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1653IU | Vitamin C: 10mg | Calcium: 197mg | Iron: 1mg
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Comments
Pattern Making says
Absolutely delicious! This recipe is a real winner. The flavors are perfectly balanced, and the instructions are easy to follow. I made it for dinner last night, and my family couldn't get enough. The presentation was beautiful, too. This will definitely be a go-to recipe in our house. Thank you for sharing!