Stuffed Chicken Breast Recipe With Goat Cheese, Sun-Dried Tomatoes & Spinach
Tender chicken breasts stuffed with a creamy goat cheese filling bursting with sun-dried tomatoes and fresh spinach. Each bite offers a savory explosion of flavors in this easy-to-make and elegant dish. Rich and satisfying, this recipe is sure to impress your dinner guests or make a cozy weeknight meal special.
— Constant Cookbook
Ingredients
- 1/2 cup goat cheese, softened
- 1/4 cup sun-dried tomatoes (not packed in oil), chopped
- 1 1/2 cups (packed) fresh spinach leaves, thinly sliced
- 1/4 tsp salt
- 1/4 tsp pepper
- 4 boneless, skinless chicken breasts (5 oz. each)
- 2 tsp olive oil
- 1/2 tsp salt
- 1/2 tsp ground pepper
Instructions
- The Filling:
- Preheat oven to 375 degrees F.
- In a medium bowl, combine the goat cheese, sun-dried tomatoes, spinach, salt and pepper. Combine by pressing down on the mixture with the back of a fork several times.
- The Chicken:
- Insert a knife into the thickest part of each chicken breast and cut a pocket 2 to 3 inches long.
- Stuff each chicken breast with ¼ of the filling.
- Rub the chicken breasts with the olive oil and season with salt and pepper.
- Heat a large nonstick, ovenproof skillet over medium-high heat. Add the chicken breasts and cook until golden brown, about 3 minutes per side.
- Place the skillet in the oven and bake until the chicken is just cooked through, 10 to 12 minutes.
- Remove the chicken from the pan and let it rest for 10 minutes. Slice and serve.
Cook Time
20M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Serving Size: 1 Stuffed Breast
- Calories: 216.7 kcal
- Carbohydrate Content: 2 g
- Protein Content: 32.2 g
- Fat Content: 9.5 g
- Saturated Fat Content: 3.2 g
- Cholesterol Content: 87.8 mg
- Sodium Content: 730.8 mg
- Fiber Content: 0.5 g
- Sugar Content: 1 g
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