Chicken Stuffed With Spinach, Sundried Tomatoes, and Cheese

READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 400°F.
  • Place sun-dried tomatoes in a bowl; pour boiling water over them and let steep until softened, about 10 minutes. Drain and chop.
  • Mix boursin cheese with scallions and set aside.
  • Cut a horizontal slit along the thin, long edge of each chicken breast, nearly through to the opposite side, and open like a book.
  • Sprinkle the breasts with 1/4 teaspoon each salt and pepper.
  • 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.
  • Sprinkle the breasts with paprika, 1/4 teaspoon salt and pepper.
  • 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.
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