Easy Stuffed Chicken Breasts
Recipes Chicken Italian Main Dish Quick and Easy
Description
Impress family or guests with these easy stuffed chicken breasts. It's stuffed with a delicious mixture of three different cheeses, spinach, sun-dried tomatoes, and walnuts. It can be ready to serve in less than 25 minutes with your favorite sides.
Ingredients
Chicken Breasts:
4 boneless, skinless chicken breasts
kosher salt and black pepper
extra virgin olive oil
Filling:
1/2 c. Ricotta cheese
1/4 c. shredded Mozzarella cheese
1/4 c. grated Parmesan cheese
3/4 c. walnut halves, finely chopped, divided
5 oz. frozen spinach, thawed, drained and all water squeezed out
6 sun-dried tomatoes in olive oil, chopped, plus more for garnish
1/4 c. chopped fresh parsley, plus more for garnish
2 garlic cloves, minced
1 t. oregano
Directions
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Filling:
In a bowl, combine the Ricotta, Mozzarella, Parmesan, 1/2 c. chopped walnuts (1/4 c. walnuts reserved for later), spinach, sun-dried tomatoes, parsley, garlic and oregano. Season with a pinch of salt and pepper. Drizzle on a little extra virgin olive oil. Mix until well combined.
Pat the chicken breasts dry with paper towels; season with salt and pepper on both sides.
To Make the Chicken Pockets:
Lay a chicken breast flat on a cutting board; place a hand firmly on top of the breast. Insert a sharp chef’s knife in the thickest part of the breast and cut through horizontally to make a pocket about 3 - 4 inches wide, cutting only cut 3/4 of the way in or you will split apart the chicken breast. Repeat with remaining breasts.
Spoon the stuffing mixture equally divided into the pocket of each chicken breast.
In a large cast iron skillet, heat 3 T. extra virgin olive oil over medium-high heat until shimmering, but not smoking. Add the breasts; cook on one side for 5 - 7 minutes; flip over; cook on the second side for about 5 minutes. (The chicken’s internal temperature should register 165 degrees F).
Transfer chicken to a platter; allow them to rest 3 - 5 minutes. If desired, cut the breasts into smaller slices.
Serve, garnished with the reserved walnuts, a little parsley and sun-dried tomatoes.
6 servings.