Sun-dried Tomato, Spinach, and Cheese Stuffed Chicken Breast
Ingredients
- 18 ounces chicken breasts, boneless and skinless (2 Leaner)
- 1/2 cup sun dried tomato, drained and patted dry ~ water packed, cut into strips (2 Greens)
- 4 ounces part-skim mozzarella cheese (1 Lean)
- 1 cup spinach (1 Green)
- Non-stick pan spray
Italian Dressing
- 1 tbsp Dijon Mustard (3 Condiments)
- 1 tbsp white wine vinegar (1/4 Condiment)
- 1 packet Splenda or Stevia (1 Condiment)
- 2 tsp olive oil (2 Healthy Fats)
- 1/2 tsp EACH Italian mixed herbs (see notes below) and red pepper flakes
- ¼ tsp Salt (1 Condiment)
- ½ tsp pepper (1 Condiment)
Directions
- Preheat oven to 350F.
- Whisk together the Italian Dressing ingredients in a bowl. It will be thicker than salad dressing.
- Cut a pocket into each chicken breast, taking care not to cut all the way though.
- Coat the chicken (inside and out) with the Italian Dressing.
- Place chicken on work surface. Stuff with sun dried tomato, top with cheese then finish with spinach leaves. Just stuff in as much as you can.
- Seal with toothpicks (just stick them in on the diagonal).
- Heat oil in an ovenproof skillet over high heat. Add chicken and cook for 1 1/2 minutes on each side, or until golden.
- Transfer to oven and cook for 15 minutes, or until cheese is melted and bubbly and chicken is cooked through. Rest for 3 minutes before serving, drizzled with the juices in the skillet.
Recipe Notes 1. Use whatever dried herbs you have - thyme, oregano, parsley, basil. 2. Typically, a 6oz/180g chicken breast (which is a small chicken breast) will take 25 minutes to roast at 180C/350F. This recipe takes less time to roast because: a) it is started on the stove; and b) because the breast is stuffed, it cooks a bit from the inside because the stuffing is not as dense.
Makes 3 servings
Per serving 1 Leaner protein 1 Green 3 Condiments 1 Fat
