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Tuesday, September 20, 2016

Sundried Tomato Spinach Cheese Stuffed Chicken

Sundried Tomato, Spinach Cheese Stuffed Chicken

With super simple ingredients, there’s plenty to love when it comes to this delish Sundried Tomato Spinach Chicken! You simply have to make this!

You’ll love this delicious Sun-dried Tomato, Spinach, and Cheese Stuffed Chicken and there’s a reason that this has been a huge hit with our entire Community. One look at the photos and you just know it’s going to taste incredible and the good news is that it’s made from only 5 ingredients.
Of course it gets rave reviews and it tastes just as good as it looks. It can be cooked in a skillet or baked in the oven and is so quick and easy to make. This is a winning chicken dinner and you will make it time and again.
According to the Blogger you can be feasting on this glorious dish within the hour. Be sure that you allow some time for your Chicken Breasts to marinade prior to. A few hours is what she has recommended. You can leave them out on your sideboard or in the fridge to baste. 

Don’t you just love how simple the recipe is! All you need to do is butterfly your chicken and then pack it full of ingredients, you can then secure with a toothpick! You can find the full details on how to cook your own up on the ‘Yammies Noshery’ Site. While you’re here though be sure to check out the other ideas that we have included for you. We know you are going to also love the Chicken with Sundried Tomato Cream Sauce – We have actually made that version and it is to die for! It even has a skinny version if you’re watching your weight.


Two large chicken breasts
3/4 cup Kraft Sun Dried Tomato Vinaigrette Dressing & Marinade
 (salt and pepper and olive oil would also work fine)
1/2 cup sundried tomatoes
1/2 cup roughly chopped spinach
1/2 cup feta cheese
1/2 cup mozzarella cheese


  • Marinade the chicken breasts in the dressing for a few hours (I actually skipped this step. I just dumped some on right before I cooked them because I was doing it last minute).
  • With a large sharp knife, carefully cut the chicken breasts like hot dog buns. Don't cut all the way through.
  • Open the chicken breasts up where you cut them and layer on the remaining ingredients. It's okay if you can't fit all of it in, you can just leave some out. Just squish in as much as you can. Stick a couple of toothpicks in near the opening to keep it all together.
  • Heat up a pan (I used a cast iron skillet) and sear the meat on both sides. You can lower the heat and continue cooking the meat on the stove until it's done or, if you're using a cast iron skillet, you can put the pan in the oven at about 375ºF. You could also just completely cook it in the oven on a baking sheet if you don't feel like searing it. Just make sure you cook it until the center reaches 165ºF on a thermometer (I have one like this )

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