Sun Dried Tomato Stuffed Chicken That Impresses Every Time
Juicy chicken breasts stuffed with flavorful sun-dried tomatoes and melted cheese, perfect for an impressive and delicious meal.
Ingredients
Protein
- 4 pieces Boneless Skinless Chicken Breasts
Seasonings
- 1 teaspoon Salt
- 1 teaspoon Black Pepper (Freshly ground)
- 1 teaspoon Ginger Powder (Can substitute with fresh ginger)
- 1 teaspoon Garlic Powder (Fresh minced garlic works too)
Cheese
- 1 cup Gouda Cheese (Substitute with mozzarella or provolone if desired)
Sun-Dried Tomatoes
- 1/2 cup Sundried Tomatoes (Opt for oil-packed for convenience)
Vegetables
- 2 cups Baby Spinach (Kale or Swiss chard are great substitutes)
Herbs
- 1 teaspoon Dried Basil (Fresh basil can replace it for intensity)
Oil
- 1 tablespoon Olive Oil (Avocado oil is a good substitute)
Garlic
- 2 cloves Garlic (Sliced for basting)
Instructions
- Preheat oven to 375°F (190°C). Slice a pocket into each chicken breast.
- Mix chopped sun-dried tomatoes, spinach, basil, and shredded cheese. Stuff the mixture into each chicken pocket.
- Secure with toothpicks if needed. Season the outside with salt, pepper, ginger, and garlic powder.
- Heat olive oil in a skillet over medium heat. Sear chicken for 2-3 minutes per side until golden.
- Transfer to oven and bake for 20-25 minutes. Baste with sliced garlic during baking.
Notes
Ensure chicken is cooked through for safety. Feel free to customize with your favorite herbs and cheeses.