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These Tuscan inspired Sun Dried Tomato Stuffed Tuscan Chicken Breasts are so easy yet make an elegant dinner!
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5 from 2 votes

Sun-Dried Tomato Stuffed Tuscan Chicken Breasts

This Tuscan inspired baked chicken is an incredibly simple yet wholesome meal. Sun-Dried Tomato Stuffed Tuscan Chicken Breasts are full of sun-dried tomato pesto, spinach, Italian cheeses and a blend of Italian spices. This Tuscan chicken is baked in the oven in a light spinach sauce.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Italian
Keyword: Stuffed Tuscan Chicken
Servings: 4 people
Author: Michelle

Ingredients

Tuscan Stuffed Chicken

  • 3-4 boneless chicken breasts
  • 1/3 cup sun-dried tomato pesto
  • 1/2 cup shredded cheese, Italian blend (I used a mix of parmesan and mozzarella)
  • 2 cups fresh spinach
  • 1/4 tsp black pepper
  • 1/2 tsp salt
  • 1 tsp dried Italian seasoning
  • 1/4 tsp dried garlic powder
  • 1/2 tsp fresh rosemary, finely chopped
  • 2 Tbsp olive oil

Light Spinach Sauce

  • 1/2 cup unsalted chicken stock
  • 1/4 cup milk (alternatively you can use heavy cream or half and half)
  • 1/2 tsp garlic powder
  • 1-2 cups fresh spinach
  • a pinch salt & pepper

Instructions

  • Preheat oven to 375 degrees.
  • Place your chicken breasts of a flat surface. Using a sharp knife, cut a long pocket in each chicken breast, making sure not to slice all the way through the chicken.
  • Spoon about 1 1/2 Tbsps of sun-dried tomato pesto inside of each chicken breast. Place about 7-8 large spinach leaves and 2 Tbsp shredded cheese inside of each chicken breast.
  • Secure each chicken breast with toothpicks (I used 3 in each just to be safe).
  • Mix black pepper, salt, dried Italian seasoning, garlic powder and fresh rosemary together. Sprinkle the mixture evenly over each chicken breast.
  • Add oil to a large skillet (I used a cast iron skillet, but feel free to use any oven safe skillet). Sear each side of the chicken breast for about 1-2 minutes, or until lightly golden brown.
  • Turn off the heat.
  • Mix milk, chicken stock, garlic powder, salt and pepper together. Pour the mixture into the skillet, around the chicken. Add fresh spinach around each chicken breast. I used 1 cup of fresh spinach, but you can use more or less depending upon your preference.
  • Bake in the oven for about 18-20 minutes, or until chicken is cooked thoroughly (at 165 degrees Fahrenheit). Sprinkle with fresh rosemary, if desired.
  • Serve immediately.