Fontina, Sun-Dried Tomato and Spinach Stuffed Chicken Breast

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READY IN: 45mins
SERVES: 2
YIELD: 2 breasts
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Rinse the chicken breast and pat dry with a paper towel.
  • Cut a slit along one side of the chicken breast with a sharp non-serrated knife being careful not to cut all the way through. Keep the cut as center as possible. Set chicken in the refrigerator.
  • Heat 1 tablespoons olive oil in a deep skillet over medium heat and saute the sun dried tomatoes for 2 minutes. Then add the spinach and saute for 1 minute stirring continuously so the spinach doesn't burn. Remove onto plate and let cool.
  • Using your fingers stuff the chicken with the Fontina cheese then the sun dried tomato and spinach saute.
  • Heat 1 tablespoons olive oil in the same deep skillet over medium heat.
  • Coat both sides of the chicken breasts with the herb blend and set breasts in skillet. Cover.
  • Cook on each side for 8-12 minutes, covering throughout. Adjust time according to thickens of chicken and type of cooking range.
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