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SeasonalOccasionDate NightHalalChickenDairyGlutenPastaChickenEuropeanMealHigh-FiberHigh-ProteinUnder 1 HourUnder 45 MinutesStove TopCast Iron PanBakingDinnerHealthyComfort FoodItalianNorth American

Sun-dried Tomato & Spinach–stuffed Chicken

featured in Gourmet Recipes To Master In Your 40s

This dish is a savory and satisfying meal with tender chicken breasts stuffed with sun-dried tomatoes, spinach, and creamy cheese, baked to perfection and served with a side of roasted vegetables.

Mel Boyajian
Tasty Team
98% would make again
Total Time

45 minutes

45 min

Prep Time

15 minutes

15 min

Cook Time

30 minutes

30 min

Sun-dried Tomato & Spinach–stuffed Chicken

Inspired by yammiesnoshery.com

Total Time

45 minutes

45 min

Prep Time

15 minutes

15 min

Cook Time

30 minutes

30 min

Ingredients

for 2 servings

  • 4 cups whole wheat pasta (800 g), cooked

Stuffed Chicken

  • 2 boneless, skinless chicken breasts
  • 2 teaspoons olive oil
  • pepper, to taste
  • salt, to taste
  • 2 cloves garlic, sliced
  • ½ cup shredded mozzarella cheese (50 g)
  • 2 oz baby spinach (55 g)
  • ½ cup sundried tomato (30 g)

Spinach marinara sauce

  • 2 cups marinara sauce (520 g)
  • 4 oz baby spinach (115 g)

Nutrition Info

  • Calories 1169
  • Fat 28g
  • Carbs 144g
  • Fiber 9g
  • Sugar 25g
  • Protein 87g

Estimated values based on one serving size.

Preparation

  1. Preheat oven to 375˚F (190˚C).
  2. With a knife, carefully cut a slit in the side of the chicken making sure to not cut all the way through.
  3. Season the chicken breasts with olive oil, pepper, and salt.
  4. Stuff each chicken breast with a clove of garlic, half of the mozzarella, half of the sun-dried tomatoes, and 1 ounce (30g) of baby spinach. (You may use toothpicks to close the ingredients inside the chicken breasts if desired, just remember to remove them!)
  5. In a cast-iron skillet, sear chicken on medium-high heat until all sides are browned.
  6. Continue baking in oven for 15-20 minutes, or until internal temperature of the chicken reaches 165˚F (75˚C). Set aside.
  7. Heat marinara and spinach in the cast-iron skillet on medium-high heat until spinach is wilted.
  8. Serve chicken on top of whole wheat pasta and spinach marinara sauce.
  9. Enjoy!
  10. Love this recipe? Download the Tasty app to save it and discover others like it.

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Sun-dried Tomato & Spinach–stuffed Chicken

Inspired by yammiesnoshery.com