Learn how to make this delicious sun-dried tomato and spinach stuffed chicken breast recipe from the Kenmore in-house Chef Kari Karch.
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preparation
preparation Time0 mins
cook Time
0 mins
servings
4
calories
471 per serving
ingredients
- 1/2 cup goat cheese, softened
- 1/4 cup sun-dried tomatoes (not packed in oil), chopped
- 1-1/2 cup (packed) fresh spinach leaves, thinly sliced
- 1/4 teaspoons salt
- 1/4 teaspoons pepper
- 4 boneless, skinless chicken breasts, (5 oz. each)
- 2 teaspoons olive oil
- 1/2 teaspoons salt
- 1/2 teaspoons ground pepper
- 3 tablespoons olive oil
- 3 garlic cloves, crushed
- 1 28oz can of San Marzano tomatoes
- Salt and pepper
- Fresh basil
directions
Filling
Preheat oven to 375 degrees F. In a medium bowl, combine the goat cheese, sun-dried tomatoes, spinach, salt and pepper. Combine by pressing down on the mixture with the back of a fork several times.
Chicken
Insert a knife into the thickest part of each chicken breast and cut a pocket 2 to 3 inches long. Stuff each chicken breast with 1/4 of the filling. Rub the chicken breasts with the olive oil and season with salt and pepper. Heat a large nonstick, ovenproof skillet over medium-high heat. Add the chicken breasts and cook until golden brown, about 3 minutes per side. Place the skillet in the oven and bake until the chicken is just cooked through, 10 to 12 minutes. Remove the chicken from the pan and let it rest for 10 minutes. Slice and serve with sauce. To make the sauce, heat the olive oil in a saucepot over low heat. Add in the garlic and poach for 5 minutes. Add in the tomatoes and season. Cook on low for 20 minutes.
