Chicken Stuffed With Spinach, Sundried Tomatoes, and Cheese

Submitted by Jencathen

"Yummy Chicken recipe"

 

• Ready In: 30mins
• Ingredients: 10
• Serves: 4

ingredients

• 157.80 ml sun-dried tomato (not packed in oil)
• 473.18 ml boiling water
• 4 small chicken breasts, boneless and skinless
• 124.73 g light boursin cheese
• 29.58 ml green onions, sliced thin
• 236.59 ml Baby Spinach
• 2.46 ml fresh ground pepper, divided
• 14.79 ml extra virgin olive oil
• 2.46 ml paprika
• 1.23 ml kosher salt

directions

1. Preheat oven to 400°F.
2. Place sun-dried tomatoes in a bowl; pour boiling water over them and let steep until softened, about 10 minutes. Drain and chop.
3. Mix boursin cheese with scallions and set aside.
4. Cut a horizontal slit along the thin, long edge of each chicken breast, nearly through to the opposite side, and open like a book.
5. Sprinkle the breasts with 1/4 teaspoon each salt and pepper.
6. Divide the cheese filling among the breasts, placing it in the center of each. Top with spinach and sun-dried tomatoes. Close the breast over the filling, pressing the edges firmly together to seal.
7. Sprinkle the breasts with paprika, 1/4 teaspoon salt and pepper.
8. Heat oil in a large ovenproof skillet over medium-high heat. Add the chicken and cook until browned on one side, about 2 minutes. Turn the chicken over and transfer the skillet to the oven. Bake until the chicken is no longer pink in the center, about 15 minutes.