Spinach Stuffed Chicken Breast with Sun Dried Tomatoes

This easy recipe of spinach folded chicken breast is full of a delicious mixture of three cheeses, nuts and dried tomatoes. It is rich and creamy but not heavy. Also, it is ready in 20 minutes!

The chicken breasts sometimes receive a bad winding for the boring dinners of the week. But treat them like a white canvas for decadent flavors transforms rather thin meat into a total pleasure of the crowd. And these chicken breasts stuffed with spinach with a melty cheese filling are the perfect example of chicken of the week done well!

With dried tomatoes in the shining sun, creamy ricotta and aromatic oregano, they boast great Italian -style comfort but are not excessively heavy. They are the perfect balance between indulgent and nutritious! And since they quickly cook in a pan, this recipe is perfect for weekdays or a special night without confusion.

Summary

1. Ingredients of the chicken breast stuffed with spinach
2. Swap and replacements
3. How to prepare the chicken breast filled with spinach
4. What to serve with the chicken breast filled with spinach
5. Other chicken breast recipes
6. Chicken breast recipe filled with spinach

Ingredients of the chicken breast stuffed with spinach

I wanted this chicken breast recipe filled with spinach was a situation of “taken on the way home from work”. You will probably have most of what you need, so you just have to take some things! Here are the ingredients:

• Spinach: The frozen spinach, which are already dried and reduced, are the secret for the packaging of this superfood in a recipe with little effort.
• Nuts: I prefer walnuts for the filling because they are so butrous that they have not overwhelmed the creamy consistency.
• Dried tomatoes Add a bright flavor and a rubbery consistency. I prefer the dried varias We sell in our shop with oil but one will do it.
• Parsley Porta freshness.
• Garlic It adds its distinctive flavor of Bold Dolce-Sapore.
• Cheese: A 3-cheese mixture of ricotta, MozzarellaAND Parmesan It is rich and tasty without being heavy.
• Oregano Bring an aromatic quality. Look for Greek oreganoWhich is earthy and pepper, rather than Mexican oregano that is similar to anise.
• Kosher salt and black pepper Improves the other flavors.
• Extra virgin olive oil He holds the filling together and adds wealth. I love our butter Nocellara Italiana With this recipe.
• Chicken breasts They are thin and thick, making them perfect for the filling.

Swap and replacements

The grandiose thing of preparing the chicken breast filling is that it is so easy to customize according to your mood and what you have in your pantry. I went for an Italian style touch for the filling, but you can customize it according to what you have at hand.

• Exchange fresh with frozen spinach: You will have to adapt to the difference in volume and water content. To exchange 5 ounces of frozen spinach for fresh, it starts with about 1 kilo of fresh spinach. Sun or whiten until it is wilted (it will narrow a lot), so we allow to cool before pressing or squeezing excess humidity.
• Nuts: Almonds or pine nuts.
• Tomatoes dried in the sun: Green olives or chopped preserved lemons.
• Parsley: Basil.
• Oregano: Dry thyme, rosemary or Italian seasoning.
• Chicken: If you love stuffed chicken breasts, try the barefoot salmon!

How to prepare the chicken breast filled with spinach

The use of frozen spinach is the key to obtaining the chicken breasts filled with spinach on the table in less than 30 minutes. Here are the steps:

• Drain the spinach. Put 5 ounces of frozen spinach defrosted in a clean (but not precious) kitchen towel and torches to remove excess water.
• Fill the filling. Add the spinach on a medium bowl together with 1/2 cup of chopped walnuts, 6 dried tomatoes in the chopped sun, 1/4 of chopped parsley cup, 2 chopped garlic cloves, 1/2 cup of ricotta, cutting spray 1/4 cup, grated mozzarella, cutting it with grated 1/4 cup and 1 cup. Connect with a pinch of salt and pepper, season with a little olive oil and mix until it is well combined.
• Prepare the chicken. Cut the dry chicken breasts and season on both sides with salt and pepper. Now, you have to make a pocket in every chicken breast. Place a chicken breast on a cutting board. Put a hand firmly above the breast. Enter a good chef knife in the thickest part of the breast and slice to make a pocket about 3 to 4 inches (size only 3/4 of the road or divide the chicken breast).
• Fill the chicken breast. Spoon the mixture of filling in the pocket of each chicken breast (try to also divide the filling between all four pieces).
• Burn the chicken. In a large cast iron pan, heat 3 tablespoons of olive oil over medium-high heat until it is sparkled but does not smoke. Add the chicken and cook on one side for 5-7 minutes, then turn and cook on the other side for another 5 minutes (the internal chicken temperature should record 165 ° F).
• Finish and serve. Remove from the heat and let the chicken rest from 3 to 5 minutes. If you want, cut the chicken into smaller pieces. Garnish with the remaining nuts, a little parsley and dried tomatoes. Enjoy!

What to serve with the chicken breast filled with spinach

Since chicken breasts are a more lean meat, I like to transform them into a satisfactory but healthy meal with abundant salad. The flavors of this Italian potato salad are a beautiful chicken complement.

An salad of cereals is another great option: this colored Mediterranean quinoa salad with peppers, cucumbers, olives and feta would be fine with the creamy stuffed chicken.

Of course, you can’t forget the dessert! Wrap things with a delicious lemon tart or a bright and refreshing lemon sorbet. I like a small citrus pop to balance the richness of the filling of cheese.

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