Cheesy Spinach & Sundried Tomato Stuffed Chicken Recipe

Introduction

This Cheesy Spinach & Sundried Tomato Stuffed Chicken is a delicious and flavorful meal that’s perfect for a weeknight dinner or special occasion. Stuffed with sun-dried tomatoes, spinach, and a blend of cheeses, it’s moist, cheesy, and packed with savory goodness.

Ingredients

• 2 large boneless, skinless chicken breasts
• 3/4 cup Kraft Sun Dried Tomato Vinaigrette Dressing & Marinade
• 1/2 cup sundried tomatoes
• 1/2 cup spinach, roughly chopped
• 1/2 cup feta cheese
• 1/2 cup shredded mozzarella cheese

Instructions

1. Step 1: Marinate the chicken breasts in the sun-dried tomato dressing for 2 to 3 hours to infuse flavor and tenderize the meat.
2. Step 2: Preheat your oven to 375 degrees F (190 degrees C).
3. Step 3: Carefully slice each chicken breast horizontally, cutting almost through but leaving one side intact to create a pocket for the filling.
4. Step 4: Open each chicken breast and layer the sundried tomatoes, chopped spinach, feta cheese, and shredded mozzarella evenly inside.
5. Step 5: Fold the chicken breast back over the filling and secure the opening with toothpicks to keep the stuffing inside during cooking.
6. Step 6: Heat a little oil in a cast iron or oven-safe skillet over medium-high heat, then sear each stuffed chicken breast until golden brown on both sides, about 3-4 minutes per side.
7. Step 7: Cover the pan and transfer it to the preheated oven. Bake for 10 to 15 minutes, or until the chicken is cooked through and the cheese is melted.
8. Step 8: Remove toothpicks and serve hot. Enjoy your cheesy, flavorful stuffed chicken!

Tips & Variations

• For extra flavor, add a pinch of Italian seasoning or garlic powder to the filling.
• Substitute the feta with goat cheese or cream cheese for a different cheese profile.
• If sun-dried tomatoes packed in oil aren’t available, rehydrate dry ones in warm water before using.
• Serve with a side of roasted vegetables or a fresh green salad for a complete meal.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. To maintain juiciness, cover with foil when reheating in the oven.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish in advance?

Yes, you can stuff and marinate the chicken breasts ahead of time and keep them covered in the fridge for up to 24 hours before cooking. This improves flavor and saves time on the day you want to serve it.

What can I use instead of Kraft Sun Dried Tomato Vinaigrette Dressing?

If you don’t have that specific dressing, a mix of olive oil, balsamic vinegar, garlic, and chopped sun-dried tomatoes makes a great homemade marinade substitute.

Cheesy Spinach & Sundried Tomato Stuffed Chicken Recipe

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4.5 from 147 reviews

A flavorful and cheesy stuffed chicken breast recipe combining tender chicken with a savory filling of sundried tomatoes, fresh spinach, feta, and mozzarella cheese, marinated in a tangy sun dried tomato vinaigrette and finished with a sear and oven bake for juicy, delicious results.

• Author: Leo
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 2 hours 30 minutes
• Yield: 2 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken

• 2 large boneless, skinless chicken breasts

Marinade

• 3/4 cup Kraft Sun Dried Tomato Vinaigrette Dressing & Marinade

Filling

• 1/2 cup sundried tomatoes
• 1/2 cup spinach, roughly chopped
• 1/2 cup feta cheese
• 1/2 cup shredded mozzarella cheese

Instructions

1. Marinate Chicken: Place the chicken breasts in a shallow dish and cover them with the Kraft Sun Dried Tomato Vinaigrette Dressing & Marinade. Let the chicken marinate in the refrigerator for 2 to 3 hours to absorb the flavors.
2. Preheat Oven: Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius) to prepare for baking the stuffed chicken.
3. Prepare Chicken for Stuffing: Carefully make a horizontal cut along each chicken breast, slicing almost all the way through but not cutting completely, to create a pocket for the filling.
4. Assemble Filling: Open the chicken breast and evenly layer inside the sundried tomatoes, chopped spinach, feta cheese, and shredded mozzarella cheese as the stuffing.
5. Secure Chicken: Fold the top part of the chicken breast back over the filling and secure the opening with several toothpicks to keep the filling inside while cooking.
6. Sear Chicken: Heat a cast iron pan with a small amount of oil over medium-high heat. Place the stuffed chicken breasts in the pan and sear until golden brown on both sides, about 3 to 4 minutes per side.
7. Bake: Transfer the seared chicken breasts to the oven or keep in the oven-safe pan, cover if desired, and bake for 10 to 15 minutes or until the chicken is thoroughly cooked and reaches an internal temperature of 165°F (74°C).
8. Serve: Remove toothpicks carefully, slice if desired, and serve hot to enjoy the melty, flavorful stuffed chicken.

Notes

• Marinating the chicken for at least 2 hours enhances flavor and tenderness.
• Be cautious cutting the chicken pocket to avoid slicing all the way through.
• Searing the chicken before baking locks in juices and adds a beautiful golden crust.
• Ensure the internal temperature reaches 165°F to safely cook the chicken.
• Remove toothpicks before serving to avoid choking hazards.
• You can substitute spinach with kale or arugula if preferred.

Keywords: stuffed chicken, cheesy chicken breast, sundried tomato chicken, spinach stuffed chicken, baked stuffed chicken, feta cheese chicken