*This post contains Amazon affiliate links. As an Amazon Associate, I earn from qualifying purchases at no additional cost to you.*
Get ready to experience pure comfort with our Chicken Stuffed with Mozzarella, Spinach, and Sun-Dried Tomatoes—it's like a warm hug for your taste buds.
This flavor-packed recipe combines simplicity with a wow factor. Ready in under 40 minutes, it's a must-try for busy weeknights and special occasions alike.
This flavor-packed recipe combines simplicity with a wow factor. Ready in under 40 minutes, it's a must-try for busy weeknights and special occasions alike.
Why We Love This Recipe:
It’s all about simplicity meets flavor explosion! Tender chicken breasts, oozing with melted mozzarella, nestled amidst vibrant spinach leaves and sun-dried tomatoes. Each bite is like a flavor party in your mouth, guaranteed to impress even the pickiest eaters. Plus, it’s gluten-free!
Ingredients:
- 2 boneless skinless chicken breasts
- 1/2 cup part skim mozzarella cheese, shredded
- 1/4 cup sun-dried tomatoes, chopped
- 1/2 cup chopped baby spinach
- 1/2 cup Italian seasoned breadcrumbs
- Juice of 1 lemon
- 2 tbsp olive oil
- 1/2 tbsp Tomato Basil and Garlic Seasoning
- Salt and pepper to taste
Instructions:
- Preheat oven to 425°F.
- In one bowl, mix mozzarella, spinach, sun-dried tomatoes, garlic, seasoning, salt, and pepper.
- In another bowl, place breadcrumbs. In a third bowl, combine lemon juice and olive oil.
- Butterfly chicken breasts to create a pocket for stuffing.
- Stuff chicken with the mozzarella mixture, fold, and secure with toothpicks.
- Dip each breast in the lemon-oil mixture, then coat with breadcrumbs.
- Place in a cast iron skillet sprayed with olive oil.
- Lightly spray tops with olive oil. Bake at 425°F for 25 minutes, or until internal temp reaches 165°F.
- Rest 5 minutes, remove toothpicks, and enjoy!
🛒 Pro Tip: For the best results, I recommend using a Lodge 10.25 Inch Cast Iron Skillet . It heats evenly, gives a perfect sear, and transitions effortlessly from stovetop to oven.
0 comments
Thanks for being here! I love hearing from readers, so please leave a comment below. Just a heads up - I have comment moderation turned on to keep the spam bots at bay, so your comment might take a little while to appear.