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Sundried Tomato, Spinach, and Cheese Stuffed Chicken Recipe

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4.4 from 89 reviews

This Sundried Tomato, Spinach, and Cheese Stuffed Chicken recipe features juicy chicken breasts stuffed with tangy sundried tomatoes, fresh spinach, creamy feta, and melty mozzarella. The chicken is either seared on the stovetop and finished in the oven or baked entirely in the oven, resulting in a flavorful and satisfying meal ready in about 40 minutes. A quick marinade with sundried tomato vinaigrette adds an extra layer of flavor.

  • Total Time: 40 minutes
  • Yield: 2 servings

Ingredients

Chicken and Marinade

  • 2 large chicken breasts
  • 3/4 cup Kraft Sun Dried Tomato Vinaigrette Dressing & Marinade (or substitute with salt, pepper, and olive oil)

Stuffing

  • 1/2 cup sundried tomatoes
  • 1/2 cup roughly chopped spinach
  • 1/2 cup feta cheese
  • 1/2 cup mozzarella cheese

Instructions

  1. Marinate the chicken: Place the chicken breasts in a bowl or dish and pour the sundried tomato vinaigrette dressing over them. Let them marinate for a few hours if possible, or at least briefly right before cooking to infuse flavor.
  2. Prepare the chicken for stuffing: Using a large, sharp knife, carefully slice the chicken breasts horizontally like a hot dog bun, stopping before cutting all the way through to create a pocket for the stuffing.
  3. Stuff the chicken: Open the cut in each chicken breast and layer the stuffing ingredients inside—sundried tomatoes, chopped spinach, feta cheese, and mozzarella cheese. Pack as much filling as you can fit comfortably. Secure the opening with toothpicks to keep the filling inside during cooking.
  4. Cook the chicken: Heat a cast iron skillet or heavy pan over medium-high heat. Sear the stuffed chicken breasts on both sides until they are golden brown. Then, either lower the heat and cook through on the stovetop until the internal temperature reaches 165ºF, or transfer the skillet to a preheated oven at 375ºF to finish cooking. Alternatively, skip searing and bake the chicken fully on a baking sheet at 375ºF until cooked through.
  5. Rest and serve: Once cooked, remove the chicken breasts and allow them to rest for 5 minutes before serving to let the juices redistribute and ensure a juicy bite.

Notes

  • If short on time, marinating the chicken can be skipped or done briefly before cooking.
  • Be careful not to cut completely through the chicken breasts when preparing pockets.
  • Use a meat thermometer to ensure the chicken reaches an internal temperature of 165ºF for safe consumption.
  • To keep the filling in place, secure the slit with toothpicks during cooking.
  • You can substitute the Kraft vinaigrette with a combination of olive oil, salt, and pepper if unavailable.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Find it online: https://allyumcooks.com/sundried-tomato-spinach-and-cheese-stuffed-chicken-recipe/