Description
A rich and flavorful dish featuring tender chicken breasts stuffed with spinach, sun-dried tomatoes, and creamy cheese, then baked to perfection.
Ingredients
Units
Scale
- 4 boneless, skinless chicken breasts
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 cup fresh spinach, chopped
- 1/2 cup sun-dried tomatoes, chopped
- 1 cup mozzarella cheese, shredded
- 1/2 cup parmesan cheese, grated
- 1 tablespoon olive oil
- 1/2 cup heavy cream
- 2 tablespoons butter
- 2 cloves garlic, minced
Instructions
- Preheat the oven to 375°F (190°C).
- Slice each chicken breast horizontally to create a pocket.
- Season the chicken with salt, pepper, garlic powder, and Italian seasoning.
- Stuff each chicken breast with spinach, sun-dried tomatoes, mozzarella, and parmesan cheese. Secure with toothpicks.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken for 3-4 minutes per side until golden brown.
- Remove the chicken and add butter and minced garlic to the skillet. Sauté for 30 seconds, then add heavy cream. Stir well.
- Return the chicken to the skillet and transfer to the oven. Bake for 20 minutes or until the chicken is cooked through.
- Serve warm, garnished with extra parmesan and sun-dried tomatoes.
Notes
- You can substitute mozzarella with ricotta or cream cheese for extra creaminess.
- Serve with pasta, rice, or roasted vegetables.
