Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup fresh spinach (or thawed frozen spinach, squeezed dry)
- ½ cup sun-dried tomatoes (packed in oil, chopped)
- 1 cup shredded mozzarella cheese
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- Salt and pepper, to taste
- 2 tbsp olive oil
- Toothpicks or kitchen twine (to secure)
Instructions
- Preheat oven to 375°F (190°C).
- Using a sharp knife, cut a pocket horizontally into the thickest side of each chicken breast, being careful not to cut all the way through.
- In a bowl, mix spinach, sun-dried tomatoes, mozzarella, garlic, and Italian seasoning. Season with a little salt and pepper.
- Stuff each chicken breast with the filling mixture. Secure the opening with toothpicks or tie with kitchen twine.
- Season the outside of the chicken breasts with salt and pepper.
- Heat olive oil in an oven-safe skillet over medium-high heat. Sear chicken on each side for 3–4 minutes until golden.
- Transfer the skillet to the preheated oven and bake for 15–20 minutes, or until internal temperature reaches 165°F (74°C).
- Let rest 5 minutes before serving. Remove toothpicks or twine before eating.
Would you like a version with bacon-wrapping or a creamy sauce?