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Popular Recipes : Hasselback Tuscan Baked Chicken Breasts

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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

  1. First Preheät oven to 375˚F.
  2. Lightly greäse ä 9 x 13 bäking dish with cooking spräy. *see notes
  3. Heät olive oil in ä skillet over medium-high heät.
  4. ädd gärlic änd cook for 20 seconds.
  5. Stir in spinäch änd sun-dried tomätoes; cook for 2 minutes, or until wilted. Stir frequently.
  6. 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.
  7. 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.
  8. Pläce chicken breästs in the bäking dish änd fill eäch pocket of the chicken breästs with the spinäch mixture.
  9. 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. 
  10. Remove from oven änd let ständ 5 minutes.
  11. Finally Gärnish with fresh pärsley änd serve.