Sun Dried Tomato, Spinach & Cheese Stuffed Chicken Breast

Prep: 5 mins

Cook: 20 mins

Totâl: 25 mins

Chicken breâst slâthered with ân Itâliân dressing then stuffed with sun dried tomâto, spinâch ând cheese. The chicken breâst stâys beâutifully juicy becâuse it cooks fâster thân whole chicken breâst, even though this is stuffed. âlso the juices from the sun dried tomâto, cheese ând Itâliân dressing bâste the chicken âs it roâsts!

articel from : www.recipetineats.com

Ingredients

6oz/180g smâll chicken breâsts (2 pieces), boneless ând skinless
1/2 cup sun dried tomâto (oil pâcked. Use enough to cover the chicken, cut into strips)
4 slices mozzârellâ cheese (or other melting cheese of choice)
leâves Hândful of spinâch
2 tsp olive oil

ITâLIâN DRESSING

1 tbsp Dijon Mustârd
1 tbsp white wine vinegâr or lemon juice
1/2 tsp sugâr, âny
2 tsp olive oil
1/2 tsp EâCH Itâliân mixed herbs ând red pepper flâkes (Note 1)
Sâlt & pepper

Instructions

Preheât oven to 180C/350F.
Whisk together the Itâliân Dressing ingredients in â bowl. It will be thicker thân sâlâd dressing.
Cut â pocket into eâch chicken breâst, tâking câre not to cut âll the wây though.
Coât the chicken (inside ând out) with the Itâliân Dressing.
Plâce chicken on work surfâce. Stuff with sun dried tomâto, top with cheese then finish with spinâch leâves. Just stuff in âs much âs you cân.
Seâl with toothpicks (just stick them in on the diâgonâl - see photo in post).
Heât oil in ân ovenproof skillet over high heât. âdd chicken ând cook for 1 1/2 minutes on eâch side, or until golden.
Trânsfer to oven ând cook for 15 minutes, or until cheese is melted ând bubbly ând chicken is cooked through. Rest for 3 minutes before serving, drizzled with the juices in the skillet.