Get ready to experience pure comfort with our delicious Chicken Stuffed with Mozzarella, Spinach, and Sun-Dried Tomatoes—it’s like a warm hug for your taste buds. This dish combines tender chicken breasts with vibrant spinach, creamy mozzarella, and tangy sun-dried tomatoes, making it perfect for beginners and busy bees alike.
Are you ready to embark on a culinary adventure that’s as simple as it is delicious? Say hello to our latest kitchen masterpiece: Chicken Stuffed with Mozzarella, Spinach, and Sun-Dried Tomatoes. This gluten-free gem is perfect for beginners craving flavor-packed meals without the fuss. Let’s dive in and discover why this recipe is about to become your new favorite go-to dish!
Why We Love This Recipe:
It’s all about simplicity meets flavor explosion! Tender chicken breasts, oozing with melted mozzarella, nestled amidst vibrant spinach leaves and sun-dried tomatoes. Each bite is like a flavor party in your mouth, guaranteed to impress even the pickiest eaters. Plus, it’s gluten-free, making it a winner for anyone with dietary restrictions
What makes this a standout in terms of healthfulness?
For starters, spinach is a loaded with vitamins, minerals, and antioxidants that support overall well-being. It’s low in calories but high in essential nutrients like vitamin A, vitamin C, and iron, making it an excellent addition to any diet. Paired with lean chicken breast, which is rich in protein and low in fat, this delicious stuffed chicken breast provides a balanced and satisfying meal that fuels your body with the nutrients it needs to thrive.
And let’s not forget about the budget-friendly aspect of this recipe. With simple and readily available ingredients like chicken breast, spinach, mozzarella cheese, and sun-dried tomatoes, you can whip up this flavorful dish without breaking the bank. Plus, by using ingredients that are versatile and easily customizable, you can adapt this recipe to suit your taste preferences and dietary needs without compromising on taste or quality.
Gluten free friendly
For those seeking a gluten-free twist without compromising on taste, a few simple swaps can transform this dish into a gluten-free delight. Begin by replacing traditional breadcrumbs with gluten-free alternatives, here are a few of my favorites: Aleia’s Italian Gluten Free Breadcrumbs and 4C Premium Gluten Free Bread Crumbs.
These alternatives provide the same crispy, golden exterior while ensuring a gluten-free option for those with dietary restrictions.
Now, let’s talk seasoning. Some store-bought blends can be sneaky with gluten, so grab yourself some McCormick Basil and Oregano, Garlic and Sea Salt All Purpose Seasoning or just whip up your own mix with herbs, spices, and a pinch of salt.
And for those sneaky pre-packaged sun-dried tomatoes, just make sure they’re not hiding any gluten. We love Bella Sun Luci Sun Dried Tomatoes Julienne Cut in Olive Oil.
Prep Work Made Easy:
Now, let’s break down the prep work because we know you’re busy and craving simplicity. Start by gathering your ingredients: chicken breasts, mozzarella cheese, fresh spinach, sun-dried tomatoes, and a handful of pantry staples. Next, butterfly those chicken breasts like a pro – it’s easier than it sounds, we promise! Then, stuff ’em with all that cheesy, spinachy goodness and roll ‘em up tight. A quick dip in a lemony olive oil bath, followed by a cozy breadcrumb blanket, and they’re ready for a trip to the oven.
Ingredients
- 2 boneless skinless chicken breasts
- 1/2 cup part skim mozzarella cheese shredded
- 1/4 cup sun-dried tomatoes chopped
- 1/2 cup chopped baby spinach
- 1/2 cup Italian Seasoned breadcrumbs
- 1 lemon juice of
- 2 tbsp olive oil
- 1/2 tbsp Tomato Basil and Garlic Seasoning
- Salt and pepper to taste
Instructions
- Preheat oven to 425°F
- In one bowl, mix together mozzarella cheese, spinach, sun-dried tomatoes, garlic, seasoning, salt, and pepper.
- In another bowl, place breadcrumbs. In the last bowl, add the juice of one lemon and olive oil.
- On a cutting board, use a boning knife to create a pocket for the stuffing. Cut slit lengthwise 3/4 of the way through without cutting all the way through.
- Spread the mozzarella cheese, spinach and sun-dried tomato mixture evenly on one side of each chicken breast.
- Fold each chicken breast in half and secure with toothpicks.
- Dip each breast into the lemon oil mixture, then coat it with the breadcrumb , transferring them to a cast iron skillet coated with olive oil spray.
- Then lightly spray the olive oil over the top of the chicken breasts. Bake at 425˚F for 25 minutes or until the internal temperature registers at 165˚F. Rest chicken 5 minutes. Pull out toothpicks. Enjoy!
What to Serve with this Dish?
Storage Options:
But what if you want to enjoy this mouthwatering dish later or have leftovers for tomorrow’s lunch? We’ve got you covered! Simply store any extra stuffed chicken in an airtight container in the fridge for up to three days. Or, if you’re feeling extra organized, freeze them individually wrapped in plastic wrap and foil for a quick and convenient meal down the road. Just pop ’em in the oven straight from the freezer – no thawing required!
Our simple yet oh-so-flavorful Chicken Stuffed with Mozzarella, Spinach, and Sun-Dried Tomatoes recipe! Whether you’re a beginner cook looking to impress or a busy bee in need of a quick and tasty meal solution, this dish has got you covered. So, what are you waiting for? Head to the kitchen and whip up a batch today. Trust us, your taste buds will thank you!
More Recipes You will Love
Chicken Stuffed with Mozzarella, Spinach and Sun-Dried Tomatoes (Gluten Free)
Ingredients
- 2 boneless skinless chicken breasts
- 1/2 cup part skim mozzarella cheese shredded
- 1/4 cup sun-dried tomatoes chopped
- 1/2 cup chopped baby spinach
- 1/2 cup Italian Seasoned breadcrumbs, Gluten Free
- 1 lemon juice of
- 2 tbsp olive oil
- 1/2 tbsp Tomato, Basil and Garlic Seasoning
- Salt and pepper to taste
Instructions
- Preheat oven to 425°F
- In one bowl, mix together mozzarella cheese, spinach, sun-dried tomatoes, garlic, seasoning, salt, and pepper.
- In another bowl, place breadcrumbs. In the last bowl, add the juice of one lemon and olive oil.
- On a cutting board, use a boning knife to create a pocket for the stuffing. Cut slit lengthwise 3/4 of the way through without cutting all the way through.
- Spread the mozzarella cheese, spinach and sun-dried tomato mixture evenly on one side of each chicken breast.
- Fold each chicken breast in half and secure with toothpicks.
- Dip each breast into the lemon oil mixture, then coat it with the breadcrumb , transferring them to a cast iron skillet coated with olive oil spray.
- Then lightly spray the olive oil over the top of the chicken breasts. Bake at 425˚F for 25 minutes or until the internal temperature registers at 165˚F. Rest chicken 5 minutes. Pull out toothpicks. Enjoy!
