Sun Dried Tomato, Spinach & Cheese Baked Stuffed Chicken Breast
Ingredients
Main
- 6oz/180g small chicken breasts (2 pieces), boneless and skinless
- 1/2 cup sun dried tomato (oil packed. Use enough to cover the chicken, cut into strips)
- 4 slices mozzarella cheese (or other melting cheese of choice)
- leaves Handful of spinach
- 2 tsp olive oil
Italian Dressing
- 1 tbsp Dijon Mustard
- 1 tbsp white wine vinegar or lemon juice
- 1/2 tsp sugar, any
- 2 tsp olive oil
- 1/2 tsp EACH Italian mixed herbs and red pepper flakes (Note 1)
- Salt & pepper
Instructions
- 1
Preheat oven to 180C/350F.
- 2
Whisk together the Italian Dressing ingredients in a bowl. It will be thicker than salad dressing.
- 3
Cut a pocket into each chicken breast, taking care not to cut all the way though.
- 4
Coat the chicken (inside and out) with the Italian Dressing.
- 5
Place chicken on work surface. Stuff with sun dried tomato, top with cheese then finish with spinach leaves. Just stuff in as much as you can.
- 6
Seal with toothpicks (just stick them in on the diagonal – see photo in post).
- 7
Heat oil in an ovenproof skillet over high heat. Add chicken and cook for 1 1/2 minutes on each side, or until golden.
- 8
Transfer to oven and cook for 15 minutes, or until cheese is melted and bubbly and chicken is cooked through. Rest for 3 minutes before serving, drizzled with the juices in the skillet.
