Description
This recipe features chicken breasts stuffed with a flavorful mixture of sun-dried tomatoes, spinach, feta, and mozzarella cheese. The chicken is seared on the stovetop and can be finished in the oven, creating a delicious and satisfying meal.
Ingredients
- 2 large boneless, skinless chicken breasts
- 3/4 cup Kraft Sun-Dried Tomato Vinaigrette Dressing & Marinade (or substitute, see notes)
- 1/2 cup oil-packed sun-dried tomatoes, drained and chopped
- 1/2 cup fresh spinach, roughly chopped
- 1/2 cup crumbled feta cheese
- 1/2 cup shredded mozzarella cheese
- Toothpicks
Instructions
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Marinate Chicken (Optional): If you have time, marinate the chicken breasts in the Sun-Dried Tomato Vinaigrette for a few hours in the refrigerator. This step is optional, but it adds extra flavor. If you’re short on time, you can skip the marinating step and simply brush the chicken with the vinaigrette before cooking.
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Prepare Chicken Breasts: Place each chicken breast on a cutting board. Using a sharp knife, carefully make a horizontal cut along the long side of each breast, creating a pocket for stuffing. Do not cut all the way through. The chicken breast should open like a hot dog bun.
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Combine Filling Ingredients: In a medium bowl, combine the chopped sun-dried tomatoes, roughly chopped spinach, crumbled feta cheese, and shredded mozzarella cheese. Mix well.
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Stuff Chicken: Open up each chicken breast along the cut you made. Spoon the filling mixture into the pocket of each chicken breast, dividing it evenly. Don’t overstuff, but fill them generously.
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Secure with Toothpicks: Secure the opening of each stuffed chicken breast with two or three toothpicks to help keep the filling inside during cooking.
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Sear Chicken: Heat a large skillet (cast iron recommended) over medium-high heat.
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Add Chicken: If marinating, brush off the marinade. Add to the skillet and sear on each side until golden brown.
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Finish Cooking (Choose One Method):
- Stovetop (Lower Heat): Reduce the heat to medium-low or low, cover the skillet, and continue cooking until the chicken is cooked through (internal temperature reaches 165°F/74°C).
- Oven (Recommended for Cast Iron): Transfer the skillet to a preheated oven at 375°F (190°C) and bake until the chicken is cooked through.
- Baking Sheet: If you prefer to bake the chicken from the start (without searing), preheat your oven to 375°F (190°C). Place the stuffed chicken breasts on a lightly greased baking sheet and bake until cooked through.
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Check for Doneness: The chicken is cooked through when the internal temperature reaches 165°F (74°C) on an instant-read meat thermometer inserted into the thickest part of the chicken (avoiding the filling). The juices should run clear when pierced with a fork.
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Rest: Let the cooked chicken rest for 5 minutes before removing the toothpicks and serving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken breast.
Notes
- Kraft Sun-Dried Tomato Vinaigrette: If you can’t find this specific dressing, you can substitute it with a mixture of olive oil, balsamic vinegar, salt, and pepper. Whisk together about 1/4 cup olive oil, 2 tablespoons balsamic vinegar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Sun-Dried Tomatoes: Oil-packed sun-dried tomatoes are recommended for their flavor and moisture. Drain them well before chopping.
- Spinach: Fresh spinach is preferred, but you can use frozen spinach, thawed and squeezed dry.
- Cheese: You can adjust the amounts of feta and mozzarella cheese to your preference.
- Serving Suggestions: Serve this stuffed chicken with a side of pasta, rice, roasted vegetables, or a salad.
- Storage Leftovers can be stored