Ingredients
2 boneless chicken breasts (~200g/7oz each)
1 tsp salt
1 tsp ground black pepper
1/2 tsp ginger powder
1/2 tsp garlic powder
1 tbsp olive oil
2–3 garlic cloves, thinly sliced
1/2 cup Gouda cheese
1/2 cup sun-dried tomatoes, sliced
15–20 baby spinach leaves
1/2 tsp dried basil (optional)
Instructions
- Slice each chicken breast horizontally to create a pocket, being careful not to cut all the way through.
- Season inside and outside of chicken with salt, black pepper, ginger powder, and garlic powder.
- Stuff each pocket with Gouda cheese, sun-dried tomatoes, spinach leaves, and dried basil. Secure with toothpicks.
- Heat olive oil in a skillet over medium heat. Add sliced garlic and sauté until fragrant, then remove and set aside.
- Sear stuffed chicken breasts for 3–4 minutes per side until golden brown.
- Lower heat, cover skillet, and cook for 8–10 minutes until chicken reaches 165°F internally.
- Garnish with reserved garlic before serving.
Notes
Swap Gouda with mozzarella, provolone, or feta for variety.
Add olives or roasted peppers for a Mediterranean twist.
Reduce cheese and increase spinach for a lighter version.
For extra flavor, drizzle a little sun-dried tomato oil over the chicken before cooking.
Can be baked at 375°F for about 25 minutes instead of pan-searing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-Searing
- Cuisine: Mediterranean
- Diet: Halal
Nutrition
- Serving Size: 1 chicken breast
- Calories: 420
- Sugar: 4g
- Sodium: 870mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 44g
- Cholesterol: 135mg
