Chicken Stuffed With Spinach Sundried Tomatoes And Cheese Recipes

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CHICKEN STUFFED WITH SPINACH, SUNDRIED TOMATOES, AND CHEESE



Chicken Stuffed With Spinach, Sundried Tomatoes, and Cheese image

Make and share this Chicken Stuffed With Spinach, Sundried Tomatoes, and Cheese recipe from Food.com.

Provided by Jencathen

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

2/3 cup sun-dried tomato (not packed in oil)
2 cups boiling water
4 small chicken breasts, boneless and skinless
4 1/2 ounces light boursin cheese
2 tablespoons green onions, sliced thin
1 cup Baby Spinach
1/2 teaspoon fresh ground pepper, divided
1 tablespoon extra virgin olive oil
1/2 teaspoon paprika
1/4 teaspoon kosher salt

Steps:

  • Preheat oven to 400°F.
  • Place sun-dried tomatoes in a bowl; pour boiling water over them and let steep until softened, about 10 minutes. Drain and chop.
  • Mix boursin cheese with scallions and set aside.
  • Cut a horizontal slit along the thin, long edge of each chicken breast, nearly through to the opposite side, and open like a book.
  • Sprinkle the breasts with 1/4 teaspoon each salt and pepper.
  • Divide the cheese filling among the breasts, placing it in the center of each. Top with spinach and sun-dried tomatoes. Close the breast over the filling, pressing the edges firmly together to seal.
  • Sprinkle the breasts with paprika, 1/4 teaspoon salt and pepper.
  • Heat oil in a large ovenproof skillet over medium-high heat. Add the chicken and cook until browned on one side, about 2 minutes. Turn the chicken over and transfer the skillet to the oven. Bake until the chicken is no longer pink in the center, about 15 minutes.

Nutrition Facts : Calories 306.7, Fat 17.1, SaturatedFat 4.4, Cholesterol 92.8, Sodium 399.3, Carbohydrate 5.8, Fiber 1.5, Sugar 3.5, Protein 31.8

SUN-DRIED TOMATO & SPINACH-STUFFED CHICKEN RECIPE BY TASTY



Sun-dried Tomato & Spinach-stuffed Chicken Recipe by Tasty image

Here's what you need: whole wheat pasta, boneless, skinless chicken breasts, olive oil, pepper, salt, garlic, shredded mozzarella cheese, baby spinach, sundried tomato, marinara sauce, baby spinach

Provided by Mel Boyajian

Categories     Dinner

Yield 2 servings

Number Of Ingredients 11

4 cups whole wheat pasta, cooked
2 boneless, skinless chicken breasts
2 teaspoons olive oil
pepper, to taste
salt, to taste
2 cloves garlic, sliced
½ cup shredded mozzarella cheese
2 oz baby spinach
½ cup sundried tomato
2 cups marinara sauce
4 oz baby spinach

Steps:

  • Preheat oven to 375˚F (190˚C).
  • With a knife, carefully cut a slit in the side of the chicken making sure to not cut all the way through.
  • Season the chicken breasts with olive oil, pepper, and salt.
  • 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!)
  • In a cast-iron skillet, sear chicken on medium-high heat until all sides are browned.
  • Continue baking in oven for 15-20 minutes, or until internal temperature of the chicken reaches 165˚F (75˚C). Set aside.
  • Heat marinara and spinach in the cast-iron skillet on medium-high heat until spinach is wilted.
  • Serve chicken on top of whole wheat pasta and spinach marinara sauce.
  • Enjoy!

CHICKEN BREASTS STUFFED WITH SPINACH & SUN-DRIED TOMATOES



Chicken Breasts Stuffed With Spinach & Sun-Dried Tomatoes image

I found this in a diabetic cookbook I was given. I had to cook a little longer then started in the recipe, but it was a wonderful meal. I served it with white rice. Points 5.

Provided by Dancer

Categories     Chicken Breast

Time 32m

Yield 4 serving(s)

Number Of Ingredients 10

4 cups moderately packed fresh spinach, coarsely chopped
2 -3 tablespoons sun-dried tomatoes with Italian herbs, in olive oil, drained and julienned
1/3 cup shredded reduced-fat mozzarella cheese
2 tablespoons grated parmesan cheese
20 ounces boneless skinless chicken breast halves
1 teaspoon dried Italian seasoning
3/4 teaspoon garlic powder
1/4 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon extra virgin olive oil

Steps:

  • Coat a large nonstick skillet with nonstick cooking spray.
  • Add the spinach, and cook over medium-high heat, 2 minutes, or until the spinach is wilted.
  • Remove from heat, and toss in the sun-dried tomatoes, mozzarella and Parmesan.
  • Set aside.
  • Cut a deep pocket into the thickest side of each piece of chicken, and stuff a quarter of the spinach mixture into each pocket.
  • Close by pressing flesh together and securing with a wooden toothpick, if necessary.
  • Combine the Italian seasoning, garlic powder, salt and pepper, and sprinkles both sides of the chicken pieces with some of the mixture.
  • Wipe out the skillet, add the olive oil, and preheat over medium-high heat.
  • Add the chicken, and cook for 2 minutes on each side, or until nicely browned.
  • Reduce heat to medium-low, cover and cook for about 8 minutes, turning occasionally, until the chicken is cooked through.
  • Serve hot.

Nutrition Facts : Calories 211.8, Fat 7.9, SaturatedFat 1.7, Cholesterol 92.9, Sodium 372.2, Carbohydrate 1.8, Fiber 0.8, Sugar 0.2, Protein 32

GOAT CHEESE AND SPINACH STUFFED CHICKEN



Goat Cheese and Spinach Stuffed Chicken image

This spinach-stuffed chicken breast recipe is special to me because it has so much flavor, yet not too many calories. I love Italian food, but most of the time it is too heavy. This is a healthy twist on an Italian dish! -Nicole Stevens, Mount Pleasant, South Carolina

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 2 servings.

Number Of Ingredients 10

1-1/2 cups fresh spinach, chopped
1/3 cup julienned soft sun-dried tomatoes (not packed in oil), chopped
1/4 cup crumbled goat cheese
2 garlic cloves, minced
1/2 teaspoon pepper, divided
1/4 teaspoon salt, divided
2 boneless skinless chicken breasts (6 ounces each)
1 tablespoon olive oil, divided
1/2 pound fresh asparagus, trimmed
Aged balsamic vinegar or balsamic glaze, optional

Steps:

  • Preheat oven to 400°. In small bowl, combine the spinach, sun-dried tomatoes, goat cheese, garlic, 1/4 teaspoon pepper and 1/8 teaspoon salt., Cut a pocket horizontally in the thickest part of each chicken breast. Fill with spinach mixture; secure with toothpicks., In an 8-in. cast-iron or ovenproof skillet, heat 1-1/2 teaspoons oil over medium heat. Brown chicken on each side. Place in oven; bake 10 minutes., Toss asparagus with remaining 1-1/2 teaspoons oil, 1/4 teaspoon pepper, and 1/8 teaspoon salt; add to skillet. Bake until a thermometer inserted in chicken reads 165° and asparagus is tender, 10-15 minutes longer. If desired, drizzle with vinegar. Discard toothpicks before serving.

Nutrition Facts : Calories 347 calories, Fat 14g fat (4g saturated fat), Cholesterol 111mg cholesterol, Sodium 532mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 5g fiber), Protein 39g protein. Diabetic Exchanges

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