Mozzarella-Stuffed Chicken with Sun-Dried Tomatoes
Servings
4
Ready In:
40 minutes
Good For:
Dinner
About this Recipe
Juicy, golden-baked chicken never tasted so good! Our Mozzarella-Stufed Chicken with Sun-Dried Tomatoes is bursting with flavor in every bite-oozing with melty mozzarella, balanced by the rich, tangy sweetness of sun-dried tomatoes, and finished with a touch of fresh herbs.
It’s a simple, yet elegant dish that feels gourmet but is easy enough for a weeknight dinner. Pair it with a crisp salad, roasted veggies, or a side of pasta, and you’ve got a meal that’s as comforting as it is impressive.
INGREDIENTS:
- 4 Fresh Grade A Boneless, Skinless Chicken Breasts
- 4oz. Fresh Mozzarella Cheese, sliced into 4 slices
- 1/3 cup Sun-Dried Tomatoes, chopped
- 2 cups Fresh Spinach, chopped
- 2 cloves Garlic, minced
- 1 Tablespoon Extra-Virgin Olive Oil
- 1 teaspoon Dried Italian Seasoning
- Salt & Black Pepper, to taste
- Toothpicks or Kitchen Twine, for securing
- OPTIONAL: Freshly grated Parmesan cheese for topping
DIRECTIONS
Step 1
Prehat oven to 375ºF (190ºC).
Step 2
Using a sharp knife, carefully cut a pocket horizontally into each chicken breasts, being careful not to cut all the way through. It the breasts are very thick, you can butterflied them a bit or gently pound to even thickness.
Step 3
Season inside and out with salt, pepper, and half of the Italian seasoning.
Step 4
In a skillet, heat the olive oil over medium heat. Add minced garlic and sauté 30 seconds until fragrant. Add chopped spinach and cook until wilted, about 1-2 minutes. Remove from heat and fole in sun-dried tomatoes.
Step 5
Divide the mozzarella among the four pockets, then top with the spinach-tomato mixture. If needed, secure the openings with toothpicks or kitchen twine to keep the filling.
Step 6
Sear (optional): For extra color and flavor, you can sear the stufed breasts in a hot skillet with a little oil for 1-2 minutes per side before baking.
Step 7
Placed the stuffed breasts in the prepared dish. Drizzle with a little olive oil, and sprinkle with Parmesan (if using). Bake in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165ºF (74ºC) and the cheese is melted and bubbly.
Step 8
Let the chicken rest for 5 minutes before serving. Slice and serve with a side of roasted vegetables or a light salad.
TIPS:
If sun-dried tomatoes are very dry, rehydrate them in hot water for 5-10 minutes and pat dry before chopping. You can mix in a handful of chopped fresh basil into the spinach for extra brightness.
FOR A LIGHTER VERSION:
Use part skim mozzarella and skip the optional Parmesan.
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