Stuffed chicken breasts of any kind always make the person eating them feel special. They can be stuffed simply with cheese. Or they can be stuffed very elegantly with fruit, veggies, other meats and fresh herbs, such as in this recipe.

Regardless of the stuffing contents, the techniques is always the same. Basically, you cut a hole in the chicken breast and then you fill it back up again and pin it closed while it cooks.

Stuffed breasts cook more quickly than whole meat breasts do, as they cook somewhat from the inside out, both steaming and basting themselves. This method usually produces and tender and moist result.

 

INGREDIENTS

For the Chicken:

6oz/180g small chicken breasts (2 pieces), boneless and skinless

½ cup sun dried tomato (oil packed. Use enough to cover the chicken, cut into strips)

4 slices mozzarella cheese (or other melting cheese of choice)

Handful of spinach leaves

2 tsp olive oil

For the Italian Dressing:

1 Tbsp. Dijon Mustard

1 Tbsp. white wine vinegar or lemon juice

½ tsp sugar, any

2 tsp olive oil

½ tsp EACH Italian mixed herbs and red pepper flakes (or whatever you have on hand)

Salt & pepper

 

INSTRUCTIONS

Preheat your oven to 180C/350F.

In a small bowl, whisk together the Italian Dressing ingredients. This dressing will be thicker than salad dressing.

Being careful not to cut all the way through the breast, cut a pocket into each chicken breast. Use the Italian Dressing to coat the chicken (inside and out). Place chicken on work surface and open the pocket, stuffing it with sun dried tomato, top the tomatoes with cheese, then place spinach leaves on top of cheese. Stuff it as full as you can. Seal the breasts closed with toothpicks inserted on the diagonal.

Select and ovenproof skillet and heat the oil on high heat. Cook the chicken for ½ minute on each side, until golden in color.

Transfer skillet to oven, cooking for 15 minutes, until cheese is melted and chicken is cooked through. Allow chicken to rest for 3 minutes before serving. Drizzle with the pan juices from the skillet.

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Quick Tip:   This recipe is very versatile and adaptable, so use whatever ingredients you have on hand. Here are some ideas: Other ideas for stuffing: Spinach (thawed frozen spinach, excess water squeezed out), ricotta, feta, olives, ricotta, other pickled/marinated vegetables, fresh herbs, bacon (of course).

Recipe and image courtesy of Nagi at Recipe Tin Eats