Name: Tuscan Sundried Tomato and Spinach Stuffed Chicken
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 4 chicken breasts (approximately 200 grams each); 6 tablespoons olive oil; 2 tablespoons unsalted butter; 1/2 teaspoon freshly ground black pepper; 1 teaspoon sea salt; 2 cups fresh spinach, rinsed and dried; 1 teaspoon Italian seasoning; 1 cup sundried tomatoes in oil, drained and chopped; 1/2 cup dry white wine; 4 slices of provolone cheese

Stuffed Chicken

What ingredients are needed to make Stuffed Chicken?

What is the best way to prepare the chicken breasts for stuffing?

What are some popular fillings for Stuffed Chicken?

What cooking techniques can be used for Stuffed Chicken?

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Can I substitute ingredients to suit my taste or dietary preferences?

How can I store leftovers of Stuffed Chicken?

An indulgent feast from Italy, Tuscan Sundried Tomato and Spinach Stuffed Chicken pairs juicy chicken with an irresistible filling of sundried tomatoes, spinach, and melted cheese. The chicken is seasoned with aromatic Italian herbs and generously drizzled with a buttery wine sauce for an added touch of richness.

Milk

Mediterranean

Low Carb

Gluten Free

Poultry

gram

chicken breast

Oils

milliliter

olive oil

Butter & Margarine

unsalted butter

Seasonings

black pepper

sea salt

Fresh Vegetables

spinach

italian seasoning

Canned Vegetables

sun dried tomato

Wine

sauvignon blanc white wine

Cheese

provolone cheese

Trans fatty acids

Riboflavin (B2)

Vitamins

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Zinc

Minerals

Copper

Manganese

Selenium

Vitamin A

Vitamin C

Vitamin K

Thiamin (B1)

Choline

Alpha-carotene

Beta-carotene

Beta-cryptoxanthin

Lycopene

Lutein+zeaxanthin

Dietary Folate Equivalents

Water

Calories

Carbohydrates

Protein

Dietary Fiber

Sugar

Cholesterol

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Iron

Magnesium

Phosphorus

Potassium

Sodium

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Cheesy Fajita-Stuffed Chicken Breasts

Delve into this juicy chicken breasts stuffed with a Sundried tomatoes, seasoning and a lush cream cheese spinach filling amplified with the depth of parmesan and mozzarella. Each bite is an explosion of flavors, making meal times an absolute delight.

Tuscan Delight: Chicken Breast Stuffed with Sun-kissed Tomatoes and Creamy Spinach

Tuscan Sundried Tomato and Spinach Stuffed Chicken

Meat & Seafood

Baking Goods

Dairy

Produce

Beverages

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Preheat the oven to 375 degrees Fahrenheit.

Rub chicken breasts with 4 tablespoons of olive oil, sea salt, freshly ground black pepper, and Italian seasoning.

Make a slit in the thicker side of each chicken breast, forming a pocket. Be careful not to have the knife go through the other side.

Prepare the stuffing by combining chopped sundried tomatoes, spinach, and provolone slices. Divide this mixture evenly, stuffing it into the pockets of the chicken breasts.

Heat the remaining 2 tablespoons of olive oil and unsalted butter in a large oven-proof skillet over medium-high heat. Once the oil and butter mixture is hot, add the stuffed chicken breasts.

Sear the chicken for about 2-3 minutes on each side to create a nice brown crust. Remember, the goal is not to cook the chicken thoroughly at this point.

Once seared, pour the wine into the skillet, allowing it to deglaze the pan by loosening up any bits stuck to the bottom. This will add additional flavor to the chicken.

Transfer the skillet directly into the preheated oven and cook for 25-30 minutes, or until the chicken is fully cooked and the juices run clear.

Remove the chicken from the oven, and let it rest for a few minutes. Then, spoon the pan juices over the chicken before serving. This will add more moisture and flavor to the dish.

An indulgent feast from Italy, Tuscan Sundried Tomato and Spinach Stuffed Chicken pairs juicy chicken with an irresistible filling of sundried tomatoes, spinach, and melted cheese. The chicken is seasoned with aromatic Italian herbs and generously drizzled with a buttery wine sauce for an added touc

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