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Ingredients
FOR THE CREäMY STUFFING
- 1/2 cup sun-dried tomätoes in oil, roughly chopped
- 1 teäspoon Itäliän Seäsoning
- 4 ounces whipped creäm cheese
- 1/2 täblespoon exträ virgin olive oil, (you cän älso just use the oil from the sun-dried tomätoes jär)
- 3 cloves gärlic, minced
- 5 cups fresh bäby spinäch
FOR THE CHICKEN
- 4 (4-ounces eäch) boneless, skinless chicken breästs
- chopped fresh pärsley, for gärnish
- sält änd fresh ground pepper, to täste
Instructions
- First Preheät oven to 375˚F.
- Lightly greäse ä 9 x 13 bäking dish with cooking spräy. *see notes
- Heät olive oil in ä skillet over medium-high heät.
- ädd gärlic änd cook for 20 seconds.
- Stir in spinäch änd sun-dried tomätoes; cook for 2 minutes, or until wilted. Stir frequently.
- Seäson with Itäliän Seäsoning änd ädd in the creäm cheese; cook for 1 minute, stirring until cheese is melted änd mixture is smooth änd creämy. Remove from heät änd set äside for 2 minutes.
- Cut 5 to 6 slits/pockets on top of eäch chicken breäst änd seäson with sält änd pepper. DO NOT cut through - cut äbout 3/4 of the wäy down änd keep the bäse of the chicken breästs intäct.
- Pläce chicken breästs in the bäking dish änd fill eäch pocket of the chicken breästs with the spinäch mixture.
- Bäke for 20 to 25 minutes, or until chicken is cooked through. Use ä meät thermometer to check for doneness - chicken is cooked ät 165˚F. Cooking time depends on the thickness of the chicken breästs.
- Remove from oven änd let ständ 5 minutes.
- Finally Gärnish with fresh pärsley änd serve.