Amazing Recipe And So Easy: Sundried Tomato, Spinach, And Cheese Stuffed Chicken - Page 2 of 2

The way this amazing Sundried Tomato, Spinach, and Cheese Stuffed Chicken is made is so impressive. What a fantastic dinner this is! Simple and very satisfying this really terrific recipe is a keeper for sure.

Sundried Tomato, Spinach, and Cheese Stuffed Chicken

You’ll need

Chicken breasts, feta, mozzarella, spinach, sun-dried tomatoes and a sun-dried tomato vinaigrette (the recipe says salt, pepper and olive oil work fine instead).

Time: about 40 minutes.

Get the full recipe from Yammie’s Noshery →

Why it stands out

Six ingredients, one of them a bottled dressing, and it still looks like a restaurant plate when you slice it open. The salty feta and sweet sun-dried tomatoes do most of the work, so there’s very little to measure.

Tips for stuffed chicken breasts

Cut a pocket, not a tunnel. Slice into the thick side of the breast without going all the way through, so the filling has walls to sit in.
Keep it closed. A couple of toothpicks hold the opening shut. Count them in and count them out.
Chop the spinach small and squeeze it if it’s wet, so the filling doesn’t leak.
Is it done? Check the meat, not the filling: chicken is safe at 165°F (74°C) in the thickest part.
Swaps. Goat cheese instead of feta, or chopped roasted peppers instead of sun-dried tomatoes.
Leftovers. 3 to 4 days in the fridge. Slice cold for a salad or a wrap.

More stuffed chicken recipes

Thanks to Yammie for this amazing recipe and featured image!

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