Chicken Breasts Stuffed With Spinach & Sun-Dried Tomatoes

READY IN: 32mins
Recipe by Dancer

I found this in a diabetic cookbook I was given. I had to cook a little longer then started in the recipe, but it was a wonderful meal. I served it with white rice. Points 5.

Top Review by REENA M.

Thanks for sharing this wonderful recipe. Simply awesome. I followed the instructions as it is. I had cooked it in a small skillet one at a time. I cooked 4. Only change I made, at the end I put one tea spoon pesto & whipped cream, sprinkled chilly flakes. It was so juicy & succulent and super delicious. My children loved it. I shall make it again and again.

Ingredients Nutrition

Directions

  1. Coat a large nonstick skillet with nonstick cooking spray.
  2. Add the spinach, and cook over medium-high heat, 2 minutes, or until the spinach is wilted.
  3. Remove from heat, and toss in the sun-dried tomatoes, mozzarella and Parmesan.
  4. Set aside.
  5. Cut a deep pocket into the thickest side of each piece of chicken, and stuff a quarter of the spinach mixture into each pocket.
  6. Close by pressing flesh together and securing with a wooden toothpick, if necessary.
  7. Combine the Italian seasoning, garlic powder, salt and pepper, and sprinkles both sides of the chicken pieces with some of the mixture.
  8. Wipe out the skillet, add the olive oil, and preheat over medium-high heat.
  9. Add the chicken, and cook for 2 minutes on each side, or until nicely browned.
  10. Reduce heat to medium-low, cover and cook for about 8 minutes, turning occasionally, until the chicken is cooked through.
  11. Serve hot.

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