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Stuffed Chicken Breasts with Herb and Sun-Dried Tomato Filling

This dish features tender chicken breasts filled with a creamy herb and sun-dried tomato mixture, then seared until golden and baked to juicy perfection. The final result is a visually appealing, flavorful entrée with a moist interior and a beautifully browned crust, perfect for both weeknights and special occasions.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: International
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces boneless chicken breasts pounded evenly for uniform cooking
  • 4 oz cream cheese softened for mixing
  • 2 tablespoons chopped fresh herbs (parsley, thyme) brightens the filling
  • 1/4 cup chopped sun-dried tomatoes adds tang and color
  • 1 cup cooked spinach or kale drained well to avoid sogginess
  • 1 teaspoon smoked paprika or chili flakes for a smoky kick
  • 1/2 cup grated cheese (mozzarella or Parmesan) melty and salty
  • 1 tablespoon olive oil

Equipment

  • Sharp paring knife
  • Oven-proof skillet
  • Meat thermometer
  • Kitchen twine or toothpicks

Method
 

  1. Preheat your oven to 200°C (390°F).
  2. Use a sharp paring knife to carefully slice a horizontal pocket into each chicken breast, making sure not to cut all the way through.
  3. In a bowl, mix the softened cream cheese with chopped herbs, sun-dried tomatoes, smoked paprika, and grated cheese until well combined.
  4. Fold in the drained cooked spinach into the cheese mixture for added freshness and moisture.
  5. Stuff each chicken pocket generously with the cheese and herb mixture, then secure with toothpicks or kitchen twine to keep the filling inside.
  6. Heat a skillet over medium-high heat, add a splash of olive oil, and sear the stuffed chicken breasts for about 3-4 minutes on each side until golden brown and crispy.
  7. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the internal temperature reaches 75°C (165°F) and juices run clear.
  8. Remove the chicken from the oven, let it rest for 5 minutes to retain juices, then remove the toothpicks or twine.
  9. Slice the chicken breasts into thick medallions, revealing the colorful, cheesy filling inside.
  10. Serve immediately with your favorite side salad or vegetables, and enjoy the juicy, flavorful bites.

Notes

Ensure chicken breasts are pounded evenly to promote uniform cooking. Be careful not to overstuff to prevent tearing. Use a meat thermometer to achieve perfect doneness. Rest the chicken before slicing to keep it juicy.