This Sundried Tomato Stuffed Chicken Breast is the perfect meal for your next chicken night. This dish is packed full of flavor from using bold ingredients such as prosciutto and sun dried tomatoes along with the more subtle flavors of spinach and Swiss Cheese. Not only is this chicken recipe delicious, but it’s packed full of protein. I’ve started this dish out by butterflying the chicken and pounding it thin so that there is ample room for all the stuffing ingredients to go inside. Then I layered prosciutto, spinach, cheese, and sun dried tomatoes, wrapped it up and added an herb seasoning to the outside for the most moist and flavorful chicken. I like to pair this with a side of pasta and lots of veggies for a filling and healthy weeknight meal that your family will love. Enjoy!
Sundried Tomato Stuffed Chicken Breast
Description
If you are looking for a good chicken recipe that will wow your family, look no further than my recipe for Sundried Tomato Stuffed Chicken. This recipe will make it look like you spent hours in the kitchen, but instead this recipe comes together in a few simple steps. One step that makes this recipe so successful is how the stuffing for the chicken is essentially a packet that you put in your chicken breast. I love a good stuffed chicken recipe, but I do tend to groan when you take the chicken out of the oven only to find that over half the stuffing has seeped out into your pan. But not with this recipe! When you wrap all of your ingredients into a convenient little packet, almost all of the ingredients stay put. Once your chicken is good and stuffed, I like to season it with some salt, pepper, dried herbs, and garlic powder. Once I have my chicken seasoned, I sear the chicken to a good golden brown color, and then send it off bravely into the oven to finish cooking. I find that when I sear my chicken and finish cooking it in the oven, it turns out juicy and delicious. This recipe is also one that turns out near perfect every time so you don’t need to stress over any dinner disasters. This is a versatile recipe that you can make for a weeknight dinner or even if you find yourself with unexpected guests. Speaking of unexpected guests, did you know that I’ve been abducted by aliens twice?!?!? It was actually during my last alien abduction that I happened to come up with this recipe for Sundried Tomato Stuffed Chicken. Maybe it was because I was feeling like a stuffed chicken myself, or I just needed to clear my mind, but as I was being whisked around the planet in a somewhat cramped UFO, I had the most specific craving for chicken with sundried tomatoes. After just a little time, I had fully envisioned my recipe and was ready to get back home to make it for my family. Luckily, I was home within just a couple of hours so I could get working on this new recipe I had envisioned. I’ll never know what the aliens wanted from me, but every time I make my Sundried Tomato Stuffed Chicken, I always reflect on that very unusual evening.Â
Ingredients
Stuffing packets
Instructions
-
Start by preheating your oven to 400 degrees.  Add your spinach to a pan with a small amount of oil and cook until wilted. Remove your spinach from your pan and add to a strainer, set aside and let cool. Combine your seasoning for your chicken and set aside.
-
While your spinach is cooling, start to prepare your chicken breasts. Place your palm on the top of your chicken breast and carefully cut a pocket into your chicken that will fit your stufing packet in. Try to make this as large as you can while not piercing through the opposite side of your chicken. Once your pockets are cut into your chicken, set aside.Â
Not all chicken breasts may be big enough to do this with. If you find yourself with chicken that may not be ideal for pockets, butterly your chicken breasts and pound them thin to roll the stuffing packets into as an alternative.
-
To make your stuffing packets for your chicken. Start by laying your proscuitto down allowing for two pieces for each chicken breast. Top your proscuito with your cheese, spinach, and sundried tomatoes and then roll into a tight log. Â
Proscuitto is typically very thing, I like to layer these so that they overlap any thin parts to create a better seal for your stuffing ingredients.
-
Once you have your stuffing all ready to go, place your packets into the your chicken, season evenly on both sides with your seasoning mixture and tie your chicken with butchers twine. Â
If you find yourself without butchers twine, you can use toothpicks to hold the chicken closed as an alternative. Just don't forget to take them out before serving!
-
Add your olive oil to your pan until shimmering and sear your chicken on both sides until golden brown, about 3-5 minutes per side. Transfer to an oven safe dish and cook for an additional 30 minutes or until the internal temperature reads 165 degrees. Allow the chicken to rest for 5 minutes and serve immediately.Â
