Italian Stuffed Chicken Breasts
These gorgeous chicken breasts use just a handful of ingredients and are quick to assemble, making them a great weeknight meal option. This recipe makes two breasts, but you can double (or triple) for your next dinner party. Serve with crusty bread.
PREP TIME: 10 minutes
COOK TIME: 45 minutes
2 large boneless, skin-on chicken breasts
2 cups spinach leaves, washed and roughly chopped
1/2 cup oil-packed sun-dried tomatoes
1/2 cup dry white wine (never use wine for cooking that you wouldn't want to drink)
3 cloves garlic, minced
4 ounces mozzarella, shredded (Fontina also works nicely in this recipe, too)
1 tablespoon olive oil, plus more for drizzling
Kosher salt and freshly ground pepper
Preheat your oven to 425 F.
Prepare the spinach mixture: Heat a skillet to medium. Add 1 tablespoon olive oil and garlic. Sauté garlic for two minutes, until fragrant. Add spinach leaves and cook until spinach is wilted. Remove mixture from heat and set aside.
Using a sharp non-serrated knife, slice chicken breasts lengthwise, about 3/4 of the way through. Do not cut chicken breasts all the way through; you'll want to make a pocket in each breast that will hold the filling.
Gently open the breasts as much as you can and season with salt and pepper. Stuff equal portions of the tomatoes, spinach mixture and cheese into each breast and close the breast over the filling as tightly as you can. Please the breasts in a glass baking dish, drizzle with more olive oil, and season with additional salt and pepper. Add wine to the bottom of the pan.
Roast in the oven for 35-40 minutes, until cheese is melted and the chicken skins are brown and crispy. Remove from oven and let the chicken rest for 5 minutes.
Slice the chicken crosswise into about 1 inch slices. Place on your serving dish and drizzle with pan drippings. Serve immediately.