Recipe Card: Stuffed Chicken Breast with Sun Dried Tomatoes
Instructions 1. Prepare the the ingredients and set the oven rack to the lower-middle position. Preheat the oven to 375 degrees F. 2. In a large bowl, combine softened cream cheese , parmesan cheese , spinach , sun-dried tomatoes , basil , parsley , chives , garlic , ½ teaspoon salt , and ¼ teaspoon black pepper . Set aside, or cover and refrigerate if not stuffing chicken right away. 3. On the thickest side of the chicken breast , cut about a 4 to 5-inch long slit. Continue to cut a 2 to 3-inch deep pocket, leaving about a 1-inch uncut area to keep the other side connected. Make sure not to cut through the bottom. Repeat with the remaining pieces. 4. Evenly spread the cheese mixture into the pocket of each chicken breast , about 2 to 4 tablespoons, do not overfill. If available, close the opening with toothpicks to secure the filling inside. Season stuffed chicken with salt and black pepper . 5. Heat a large oven-proof skillet or Dutch oven over medium heat. Once the pan is hot, add the olive oil . Add the chicken , presentation-side down, lightly press the meat to make contact with the pan. Cook until golden brown on the surface, about 5 to 7 minutes. Flip over and cook for 5 minutes. If using smaller chicken breasts, check for doneness as baking may not be needed. 6. Transfer the pan to the oven. Bake until the chicken is no longer pink and the internal temperature reaches 165 degrees F, about 10 to 15 minutes, depending on the thickness of the meat. Rest the chicken for 5 minutes, then serve hot with pesto orzo (see recipe card).
Page 4 1
April 2021
Made with FlippingBook - Online catalogs