Chicken Breasts Stuffed With Spinach & Sun-Dried Tomatoes

Recipe by Dancer
READY IN: 32mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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