Feta, Spinach and Sun-Dried Tomato Stuffed Chicken
How often do you cook chicken? Aside from our obsession with fish, we like to cook chicken at least once a week. Breading, baking, BBQ, seasoning.. it’s all great but tends to get dull after a while. I was inspired to stuff chicken breasts with a few of my favorite ingredients that I already had around my kitchen. The first time I made this last week, I breaded the chicken as well. To do this, I dipped the breast in flour, then dipped in scrambled egg and added the breadcrumbs before doing any of the stuffing. I loved it this way. This time around, I added the spicy hot tomato oil from the leftover sauce (this recipe) and added shredded mozzarella on top. If I had to choose I would use the breadcrumbs, I love anything with a good crunch to it. A perfect meal that will wow your boyfriend/fiance/husband in no time at all!
2 boneless chicken breasts
1/4 cup feta cheese
1/4 cup chopped frozen spinach
1/4 cup chopped sun-dried tomatoes (in oil)
(Estimate amount needed for recipe, equal parts, depending on size of your chicken breasts)
Salt and Pepper
Tomato sauce (I used leftover sauce from this recipe)
Preheat the oven to 350 degrees. Add olive oil, chicken and salt and pepper into a plastic bag. Mix until chicken is lightly coated and let sit for about an hour. If you do not have time to do this step, just add salt and pepper to the chicken. I do this in the morning before work and let it sit in the refrigerator all day. Carefully make a pocket in the chicken by horizontally slicing your chicken breast in half. Be careful not to make any holes and focus on creating a decent size pocket. In a small bowl, add the feta, spinach and sun-dried tomatoes and mix together. Stuff the chicken breasts with the filling. Using a pan, add tin foil and olive oil before adding the chicken. Cook the chicken for 35 minutes. At roughly 15 minutes before the chicken is finished, add the pasta sauce and shredded mozzarella on top of the chicken breasts. Continue to cook for the remainder of time and serve immediately. I paired this meal with pesto and sun-dried tomato bruschetta. Enjoy!