Chicken Stuffed With Spinach, Sundried Tomatoes, and Cheese |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Yummy Chicken recipe Ingredients:
2/3 cup sun-dried tomato (not packed in oil) |
2 cups boiling water |
4 small chicken breasts, boneless and skinless |
4 1/2 ounces light boursin cheese |
2 tablespoons green onions, sliced thin |
1 cup baby spinach |
1/2 teaspoon fresh ground pepper, divided |
1 tablespoon extra virgin olive oil |
1/2 teaspoon paprika |
1/4 teaspoon kosher salt |
Directions:
1. Preheat oven to 400°F.
2. Place sun-dried tomatoes in a bowl; pour boiling water over them and let steep until softened, about 10 minutes. Drain and chop.
3. Mix boursin cheese with scallions and set aside.
4. Cut a horizontal slit along the thin, long edge of each chicken breast, nearly through to the opposite side, and open like a book.
5. Sprinkle the breasts with 1/4 teaspoon each salt and pepper.
6. Divide the cheese filling among the breasts, placing it in the center of each. Top with spinach and sun-dried tomatoes. Close the breast over the filling, pressing the edges firmly together to seal.
7. Sprinkle the breasts with paprika, 1/4 teaspoon salt and pepper.
8. Heat oil in a large ovenproof skillet over medium-high heat. Add the chicken and cook until browned on one side, about 2 minutes. Turn the chicken over and transfer the skillet to the oven. Bake until the chicken is no longer pink in the center, about 15 minutes.
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