These chicken breasts stuffed with sundried tomato, spinach and cottage cheese and seasoned with basil and oregano are bursting with flavour. They are seared in a cast iron pan before being baked in the oven.
Make them for a quick dinner paired with some roasted potatoes and vegetables. Or, for a delicious and balanced meal prep option, try them paired with this Greek Lentil Salad with Sundried Tomatoes. I made these as part of my meal prep and felt like I was enjoying a restaurant quality all week long. You and your family will love it!
Feel free to replace the cottage cheese with feta, goat cheese or mozzarella. I just always have cottage cheese on hand for snacks and breakfasts and decided to give that a try! It didn’t disappoint.
Sundried Tomato and Cheese Stuffed Chicken Breast
Ingredients
- 3 medium boneless, skinless chicken breast
- 1/3 cup sliced sundried tomates packed in oil and drained
- 9 leaves of baby spinach
- 1/4 cup cottage cheese (or use goat cheese)
- 1-2 tsp dried basil
- 1-2 tsp oregano
- salt and pepper to taste
- 1-2 tbsp olive oil (for cooking)
Instructions
-
Preheat oven to 350F
-
Cut slits into the side of your chicken. Be careful not to slice all the way through. Spread about 1 tbsp of cottage cheese (or more if you prefer) on the bottom of the opening. Then 3 leaves of spinach and 1/3 of the sun-dried tomatoes. Season with salt and pepper. Seal the chicken with toothpicks, placing them diagonally.
-
Heat oil in a cast iron pan. Place the chicken breast in the pan. Season with basil and oregano on the top. Sear the chicken for about 1-2 minutes until golden brown, then flip. Season with basil and oregano. Sear that other side.
-
Using oven mitts, place the cast iron pan in the oven to cook the chicken for about 20 minutes or until the chicken is no longer pink and is fully cooked. Remove tooth picks before serving or storing.
– Enjoy!