Website credited with original recipe: www.recipetineats.com
Chicken breast slathered with an Italian dressing then stuffed with sun dried tomato, spinach and cheese. The chicken breast stays beautifully juicy because it cooks faster than whole chicken breast, even though this is stuffed. Also the juices from the sun dried tomato, cheese and dressing baste the chicken as it roasts!
- 6oz/180g small chicken breasts (2 pieces), boneless and skinless
- 1/2 cup sun dried tomato (oil packed. Use enough to cover the chicken, cut into strips)
- 4 slices low fat Gouda (Screaming Dutchman if you can find it)
- leaves Handful of spinach
- 2 tsp olive oil
- 1 tbsp Dijon Mustard
- 1 tbsp white wine vinegar or lemon juice
- 1/2 tsp sugar, any
- 2 tsp olive oil
- 1/2 tsp EACH Italian mixed herbs and red pepper flakes (Note 1)
- Salt & pepper
Preheat oven to 180C/350F.
Whisk together the Italian Dressing ingredients in a bowl. It will be thicker than salad dressing.
Cut a pocket into each chicken breast, taking care not to cut all the way though.
Coat the chicken (inside and out) with the Italian Dressing.
Place chicken on work surface. Stuff with sun dried tomato, top with cheese then finish with spinach leaves. Just stuff in as much as you can.
Seal with toothpicks (just stick them in on the diagonal – see photo in post).
Heat oil in an ovenproof skillet over high heat. Add chicken and cook for 1 1/2 minutes on each side, or until golden.
Transfer to oven and cook for 15 minutes, or until cheese is melted and bubbly and chicken is cooked through. Rest for 3 minutes before serving, drizzled with the juices in the skillet.
|Total Fat 12 g||18 %|
|Saturated Fat 6 g||29 %|
|Monounsaturated Fat 3 g|
|Polyunsaturated Fat 0 g|
|Trans Fat 0 g|
|Cholesterol 113 mg||38 %|
|Sodium 515 mg||21 %|
|Potassium 712 mg||20 %|
|Total Carbohydrate 11 g||4 %|
|Dietary Fiber 2 g||7 %|
|Sugars 6 g|
|Protein 46 g||91 %|
|Vitamin A||13 %|
|Vitamin C||34 %|