Sun Dried Tomato, Spinach & Cheese Stuffed Chicken Breast

Name: Sun Dried Tomato, Spinach & Cheese Stuffed Chicken Breast
Ingredients: 6oz/180g small chicken breasts (2 pieces), boneless and skinless; 1/2 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); leaves Handful of spinach; 2 tsp olive oil; 1 tbsp Dijon Mustard; 1 tbsp white wine vinegar or lemon juice; 1/2 tsp sugar, any; 2 tsp olive oil; 1/2 tsp EACH Italian mixed herbs and red pepper flakes (Note 1); Salt & pepper

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Total Time

25 minutes

Prep Time

5 minutes

Cook Time

20 minutes

Rating

(75)

Ingredients

2 servings

6oz/180g small chicken breasts (2 pieces), boneless and skinless
1/2 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)
leaves Handful of spinach
2 tsp olive oil
1 tbsp Dijon Mustard
1 tbsp white wine vinegar or lemon juice
1/2 tsp sugar, any
2 tsp olive oil
1/2 tsp EACH Italian mixed herbs and red pepper flakes (Note 1)
Salt & pepper

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Preparation

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Step 1

Preheat oven to 180C/350F.

Step 2

Whisk together the Italian Dressing ingredients in a bowl. It will be thicker than salad dressing.

Step 3

Cut a pocket into each chicken breast, taking care not to cut all the way though.

Step 4

Coat the chicken (inside and out) with the Italian Dressing.

Step 5

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.

Step 6

Seal with toothpicks (just stick them in on the diagonal - see photo in post).

Step 7

Heat oil in an ovenproof skillet over high heat. Add chicken and cook for 1 1/2 minutes on each side, or until golden.

Step 8

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.