Sundried Tomato, Spinach and Cheese Stuffed Chicken

A culinary delight with juicy chicken breasts enveloping a rich filling of sundried tomatoes, spinach, and cheese.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 servings

Calories: 250

4 large boneless, skinless chicken breasts Choose fresh chicken for the best flavor and texture.
1 teaspoon garlic powder Adds a subtle depth of flavor.
1 teaspoon paprika Gives a lovely color and a hint of smokiness.
1 teaspoon dried Italian seasoning Enhances the overall taste of the dish.
to taste salt and black pepper Essential for bringing out flavors.
2 tablespoons olive oil Used for searing the chicken.
1/2 cup sundried tomatoes, finely chopped Contributes intense flavor and sweetness.
1 cup fresh spinach, chopped Provides nutrition and vibrant color.
1/2 cup shredded mozzarella cheese Melts beautifully, creating a creamy texture.
1/4 cup grated Parmesan cheese Adds a sharp flavor.
3 tablespoons cream cheese, softened Gives the filling its creamy consistency.
1 clove garlic, minced Enhances the overall aroma and taste.

Preheat your oven to 375°F (190°C).
Butterfly each chicken breast by slicing it horizontally but not completely through. Season both sides with garlic powder, paprika, Italian seasoning, salt, and pepper.
In a medium bowl, combine sundried tomatoes, spinach, mozzarella, Parmesan, cream cheese, and minced garlic. Mix well.
Spoon the filling into each pocket of the chicken breasts. Secure edges with toothpicks if necessary.
Heat olive oil in a skillet over medium heat. Sear the stuffed chicken for 2-3 minutes on each side until golden brown.
Transfer the skillet to the preheated oven and bake for 20-25 minutes or until the internal temperature reaches 165°F (74°C).

Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 10gSaturated Fat: 5gCholesterol: 45mgSodium: 200mgFiber: 2gSugar: 15g

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