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Sun-dried Tomato, Spinach and Cheese Stuffed Chicken Breast

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April 14, 2020 | Author: Ashley McCrary
Sun-dried Tomato, Spinach and Cheese Stuffed Chicken Breast

These Sun-dried Tomato, Spinach and Cheese Stuffed Chicken Breast are so easy and only require 7 simple ingredients. Recently, I have started eating my weight in protein to help gain muscle and plain chicken can get old real quick. I love adding flavor and texture to a boring chicken breast to make it more enjoyable to eat on a daily basis. This recipe has saved me lately and is also perfect for meal prep.

What I love most about this recipe, is it’s kid APPROVED. Since we have been stuck in the house with self- quarantine, they both have become extra picky with what I make. Lately, they have curled their noses up to a lot of the recipes I have made, but they said this meal was a keeper. Additionally, this recipe it is healthy and I am able to sneak veggies in a tasty way. It’s a win-win.

Sun-dried Tomato, Spinach and Cheese Stuffed Chicken Breast
Sun-dried Tomato, Spinach and Cheese Stuffed Chicken Breast

Ingredients needed for this Stuffed Chicken Breast:

  • 2 lbs Chicken Breasts (4)
  • Salt and Pepper
  • Garlic Powder
  • Olive oil
  • Sun-dried Tomatoes
  • Mozzarella Cheese Sticks (I love using the LIGHT Sargento)
  • Spinach
  • Cast Iron Skillet
  • Toothpicks
Sun-dried Tomato, Spinach and Cheese Stuffed Chicken Breast

Side Dish Ideas for this chicken:

Sun-dried Tomato, Spinach and Cheese Stuffed Chicken Breast

If you are searching for a recipe that will please the whole family and not break the bank, be sure to give this one a try. I guarantee it will become a weekly menu staple that will save you from plain boring chicken. Additionally, it is perfect for meal prep and great for macro counting. I will serve a chicken breast with a 1/2 cup of brown rice and it is the perfect balanced meal.

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Sun-dried Tomato and Cheese Stuffed Chicken

A tender and juicy chicken breast stuffed with sun dried tomato, spinach and cheese. The perfect quick and easy healthy family dinner. Serve it with a side salad or roasted veggies for the perfect dinner. Keto, Quick and Healthy. 

  • Total Time: 25 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 2 lbs chicken breast, (4 breasts)
  • salt and pepper (to taste)
  • 1/4 tsp garlic powder
  • 2 tbsp olive oil
  • ½ cup sun-dried tomatoes, chopped (oil packed)
  • 3 mozzarella cheese sticks 
  • 1 cup spinach, divided 

Instructions

  1. Preheat oven to 350F.
  2. Place the chicken breasts on a cutting board and cut a pocket into each chicken breast, making sure not to cut all the way though.
  3. Season the chicken with salt, black pepper and garlic powder (both sides)
  4. Stuff the chicken breast in this order; spinach, cheese stick, and chopped sun-dried tomato.
  5. If you want to make sure everything stays secure, seal each chicken breast using toothpicks.
  6. In a cast iron skillet, add olive oil over high heat.
  7. Add chicken and sear it for about 2 minutes just until the chicken gets golden brown.
  8. Place the skillet in the oven and bake for 20 minutes or until the chicken’s internal temp is 165F.

Notes

  • If you want your chicken to be more cheesy, double the cheese sticks and add 2 sticks to each breast.
  • Stays in the fridge for up to one week and 3 months in the freezer.
  • Author: Ashley McCrary
  • Prep Time: 5 mins
  • Cook Time: 20 minutes
  • Category: Entree

Nutrition

  • Serving Size: 1 Chicken Breast
  • Calories: 275
  • Sugar: 3
  • Fat: 15
  • Carbohydrates: 5.5
  • Fiber: 0.8
  • Protein: 27
  • Cholesterol: 80

Keywords: Stuffed Chicken Breast, Chicken,Keto Chicken Recipes, Keto

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Sun-dried Tomato, Spinach and Cheese Stuffed Chicken Breast

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10 thoughts on "Sun-dried Tomato, Spinach and Cheese Stuffed Chicken Breast"

  1. Danielle says:

    Looks delicious, this is next on my list to make…..

    1. Ashley McCrary says:

      Yay! Thank you

  2. Jacquelyn says:

    Do you think I could use frozen spinach?

    1. Ashley McCrary says:

      I think you could. You may want to have it thawed before using. It could get watery.

  3. liz says:

    I initially planned to make this just to use up some sun-dried tomatoes, but I’ll definitely make it again! It was a hit both with my husband and I and our two toddlers. I was able to whip it up FAST and it was delicious! I think searing the chicken before baking made a big difference; never done that before but I’ll use that technique again.

  4. Christi Hector Ruffing says:

    Made this tonight and Ashley hit another home run! I used spinach/arugula mix for stuffing and since I didn’t have sun dried tomatoes I used a little leftover pesto my husband made for another meal to give it some flavor I hoped would make up for the missing SDtomatoes. Family liked it a lot- so will be making it again! Thanks for this one, A.M.!!

    1. Ashley McCrary says:

      Wow! This is so great to hear. I am beyond happy to hear it was a hit.


 

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Welcome to Healthy Little Peach. I’m Mac, the lady behind the recipes. I believe in living a healthy lifestyle that consists of a mix of healthy whole foods, and full-fat comfort meals. Life is too short not to enjoy good food while maintaining a healthy body and mind. Here you will find gluten-free, dairy-free, paleo, keto, and even full-fat comfort recipes. Let’s have fun in the kitchen together!

About Me

Welcome to Healthy Little Peach. I’m Mac, the lady behind the recipes. I believe in living a healthy lifestyle that consists of a mix of healthy whole foods, and full-fat comfort meals. Life is too short not to enjoy good food while maintaining a healthy body and mind. Here you will find gluten-free, dairy-free, paleo, keto, and even full-fat comfort recipes. Let’s have fun in the kitchen together!

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Pierogy and Sausage Cabbage Skillet
1 package Mrs. T’s Classic Cheddar Pierogies
1 package beef kielbasa or beef sausage of choice
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salt and pepper
2 tablespoon olive oil or butter, divided
3 garlic cloves, minced
 
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✨Japanese-Inspired Clear Onion Soup✨

1 tablespoon sesame oil
1 large onion, diced
2 carrots, peeled and chopped
2 celery stalks, chopped
4 cloves garlic, minced
3/4 tsp ground ginger
8 cups chicken broth
2 cups beef broth (optional, but adds so much flavor) You can sub vegetable broth for both chicken and beef
salt/pepper
Optional: sriracha and coconut aminos
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1. In a large pot or Dutch oven, sauté the onions and garlic with 1 tablespoon of sesame seed oil. 
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