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Sundried Tomato and Cheese Stuffed Chicken Breast

Course Main Course
Prep Time 10 minutes
Cook Time 24 minutes
Total Time 34 minutes
Servings 3

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

  1. Preheat oven to 350F

  2. 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. 

  3. 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. 

  4. 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.